This is my heritage chili recipe. It hearkens back to the chili made long ago by folks on the trail, or those of little means. Note the absence of both beans and tomato products. It can be a bit spicy, what with the all the chile products - you may adjust them either way. For total authenticity, replace the beer with water.
Note: at no time does this recipe, or any other true chili recipe, call for the inclusion of beans! If need be, good pinto beans may be served on the side.
INGREDIENTS:
3 T olive oil
2 large sweet onions, diced fine
3 Poblano peppers, seeded and diced
5 cloves garlic, minced
1 t kosher salt
4.5 lb beef chuck roast, trimmed and in 1" cubes
2 bay leaves
1/4 C New Mexico chile powder
4t chipotle (or cayenne) chili powder
4t ground cumin
12 oz. good Mexican beer
2 qt. beef broth
METHOD:
1. Heat 2T oil in skillet over medium high heat. Cook onions until soft, add Poblanos and cook until soft, reducing heat if necessary to prevent browning. Add garlic and salt, cook 5 more minutes.
2. Heat remaining oil in Dutch oven, add beef in batches, browning well on all sides. Return all beef to pot, add remaining spices until they form a thick paste on meat. De-glaze with ale.
3. Add broth to Dutch oven, cover loosely and simmer until meat is tender (~3 hours).
4. Remove 2C of beef chunks with slotted spoon, shred with fork and return to pot along with pepper/onion skillet mixture. Add salt and pepper to taste. Uncover Dutch oven and reduce liquid to desired consistency.
Serve with Pico de Gallo (see Recipes) on top of chili for garnish.
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