Categories: Chili

Ingredients

• 2 tbsp olive oil
• 6 lbs beef chuck, cut into 1 1/2-inch chunks
• Salt and freshly ground pepper
• 2 medium onions, chopped
• 2 green bell peppers, seeds and ribs discarded, and chopped
• 2 jalapenos, seeds and ribs discarded, finely chopped
• 6 garlic cloves, finely chopped
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp oregano
• 1 14-oz can diced tomatoes
• 1 14 oz can reduced-sodium beef broth
• 1 12-oz bottle lager beer, or 1.5 cups additional beef broth
• 1/4 cup yellow cornmeal
• 1 oz unsweetened chocolate, finely chopped
• Sour cream, shredded sharp cheddar cheese, and chopped scallions

Directions

1. Heat the oil in a very large Dutch oven over high heat.

2. Season the beef with salt and pepper.

3. Add the beef to the pot in batches without crowding.

4. Cook, stirring occasionally, until browned, about 5 minutes.

5. Using a slotted spoon, transfer the beef to a platter.

6. Add the onions, bell peppers, and jalapenos to the pot and cook, stirring often, until the vegetables soften, about 5 minutes.

7. Add the garlic and cook until fragrant.

8. Sprinkle with the chili powder and cumin, and stir well.

9. Return the beef and any juices to the pot.

10. Stir in the tomatoes and their juice, beef broth and beer, and bring to a boil.

11. Reduce the heat to medium-low and cover the pot.

12. Simmer until the meat is tender, about 2 hours.

13. Remove chili from the heat and let stand 5 minutes.

14. Skim off any fat that rises to the surface. Transfer 1 cup of the cooking liquid to a small bowl.

15. Add the cornmeal and whisk to make a thin paste.

16. Stir the cornmeal into the pot along with the chocolate.

17. Cook just until the sauce thickens slightly, about 5 minutes.

18. Serve hot with sour cream, cheddar and scallions on side.

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