Ingredients
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4 tablespoons canola oil
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2 1/2 lbs chuck roast, cut into 1/2 inch cubes
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salt & freshly ground black pepper
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1 red onion
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4 garlic cloves, finely chopped
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1 jalapeno, finely diced
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3 tablespoons dried ancho chile powder
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1 tablespoon ground pasilla chile powder
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1 tablespoon ground cumin
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12 ounces dark beer
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5 cups chicken stock
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1 (16 ounce) can chopped tomatoes, drained
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1 tablespoon chipotle chile in adobo
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2 tablespoons honey
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12 ounces black beans, drained, rinsed, and drained again
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2 tablespoons fresh lime juice
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1 cup creme fraiche or 1 cup sour cream
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1 1/2 tablespoons ground cumin
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1 teaspoon kosher salt
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1/4 teaspoon ground black pepper
Instructions
- Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
- Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
- Remove all but two tablespoons of fat from the pot.
- Cook onions until soft.
- Add garlic and jalapeno, cook for one minute.
- Add ancho powder, pasilla powder, and cumin; cook two minutes.
- Add beer and cook until reduced by half.
- Return beef to pot, add rest of ingredients except beans and lime juice.
- Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
- For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
- Remove from heat; add lime juice and salt and pepper.
- Serve with a spoonful of Toasted Cumin Crema.