Categories: Mexican

Ingredients

• 1 lb. beef chuck, cut into 1/2-in pieces
• 2 tbsp canola oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 Serrano chiles, 1 chopped and 1 sliced
• 3 garlic cloves, chopped
• 1 tbsp tomato paste
• 4 tsp chili powder
• 3/4 tsp ground coriander
• 1 cup stout beer
• 3 cups chicken stock
• 15 oz. can pinto beans, rinsed
• 4 tsp masa harina
• 8 small bags Fritos
• Toppings: Shredded Monterey Jack, sour cream and lime wedges

Directions

1. Season the meat with salt and pepper. In a large pot, heat the oil over medium. Add the meat and cook, stirring often, until browned, about 8 minutes. Transfer to a bowl.

2. Set 1/2 cup of the onion aside for garnish. Add the remaining onion and bell pepper to the pot; season. Cook, stirring often, until softened, about 5 minutes. Add the chopped chile, garlic, tomato paste and spices. Stir constantly, until fragrant, about 1 minute. Return the meat to the pot; add the beer. Cook, stirring and scraping the browned bits from the bottom of the pot, until the liquid is almost evaporated, about 5 minutes. Add the stock; bring to a boil. Reduce the heat; simmer, stirring often, until the meat is tender, 20-25 minutes.

3. Add the beans; cook, stirring often, until the flavors meld, about 15 minutes. Stir in the masa harina; cook until thick, about 2 minutes. Spoon the chili into the Fritos bags. Add the toppings and the sliced chile.

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