Super Bowl XLI Chili
Stacy Heritier
GO COLTS!
ingredients
- 3 lbs. beef chuck, cut into 3/4" cubes
- masa harina, corn flour
- 1/2 cup olive oil
- 1/4 cup lard or rendered alt pork
- 4 onions, minced
- 6 cloves garlic, minced
- 4 jalapeños, sliced thinly
- 1/4 cup tomato paste
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon, plus 1 teaspoon
- 1 t. ground cumin, plus 2 teaspoons
- 2 tablespoons chile powder, plus 2 tablespoons
- salt and pepper to taste
- 3 bottles amber beer, (I use honey brown)
- 1 (12oz.) can diced tomatoes
- 1 quart chicken stock
- 2 (15 oz.) cans black beans
- 1 (15 oz.) can pinto beans
- 2 1/2 oz. bittersweet chocolate
directions
- 1
Season the cubed chuck with salt and pepper and dredge in masa and first set of spices excluding oregano.
- 2
In a large dutch oven, heat oil over medium-high heat. Add chuck in an even layer and brown on all sides. If the meat will not fit in one layer, brown in batches. Add the lard while the meat is browning. Remove from dutch oven when caramelized on all sides. Add the onion and garlic, sauté for 5 minutes. Add jalapeño and cook 2 more minutes. Add tomato paste, 2nd set of spices, oregano, beer diced tomatoes, stock and browned meat. Simmer for 1 1/2 hours or until the meat is very tender.
- 3
Strain and rinse canned beans, add to the pot. Add the chocolate. Taste to adjust seasoning. Serve immediately or refrigerate until next day.
notes
This dish is best made the day before you serve it.
Source: Stacy Heritier
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