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Categories:
cumin seeds coriander seeds beef chuck salt vegetable oil white onion garlic green jalapenos masa harina ground pure chile powder oregano beer tomatoes chocolate red chiles fresh cilantro Fritos
Viewed: 26 - Published at: 3 years agoIngredients
- 1 tablespoon whole cumin seeds
- 1 1/2 teaspoons whole coriander seeds
- 4 pounds beef chuck roast or steak
- 1 teaspoon salt, more to taste
- 3 tablespoons vegetable oil, plus extra as needed
- 1 large yellow or white onion, chopped, plus extra chopped onion for serving
- 6 large garlic cloves, minced
- 4 to 7 large fresh green jalapenos (depending on how much heat you like), stemmed, seeded and chopped
- 3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
- 2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
- 1 tablespoon dried oregano
- 1 (12-ounce) bottle Negra Modelo beer
- 1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
- 1 ounce unsweetened chocolate
- 3 whole dried large red chiles, such as New Mexico or guajillo
- Chopped fresh cilantro, for serving
- Fritos or warmed flour tortillas, for serving
Method
- In a small heavy skillet, toast cumin and coriander seeds until fragrant.
- In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square.
- Sprinkle with salt.
- In a large, heavy pot over high heat, heat oil until shimmering.
- Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty.
- Adjust heat to prevent scorching.
- As it is cooked, remove the meat to drain on paper towels.
- Add more oil as needed for browning, but do not clean out the pot.
- To the empty but crusty pot, add onion, garlic, jalapenos, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano.
- Cook, stirring, until onion has softened, 5 to 10 minutes.
- Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water.
- Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender.
- Remove the dried chiles.
- Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate.
- The chili tastes best one or two days after it is made.
- Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro.
- Add Fritos for crunch, or dip tortillas into the spicy gravy.
