This chili is to die for. Or kill for, at least.
- 2 lbs. boneless chuck roast
- 2 red bell peppers, roasted and skinned
- 2 Ancho chiles, split, seeds removed and roughly chopped
- 2 California chiles, split, seeds removed and roughly chopped
- 1 Chipotle chile in adobo sauce (1 chile, not 1 can)
- 3⁄4 tsp. chili powder
- Kosher salt
- Black pepper
- 3⁄4 cup beer (I like to use Bristol Beehive, a local microbrew. Newcastle Brown Ale is also good)
- 3⁄4 cup beef stock
- 4 oz. canned diced tomatoes
- 4 cloves garlic, diced
- 3⁄4 cup onion, diced
- Olive oil
- Saute pan
- Dutch oven
- Stick blender
Cut chuck steak into 3⁄4 inch cubes and season with salt, pepper and chili powder. Brown in the saute pan with olive oil and drain.
In the Dutch oven, sweat the onions and garlic in olive oil. Add all other ingredient except the chuck steak and simmer for at least 15 minutes. Puree with the stick blender (if you don’t have a stick blender you can also puree in a regular blender).
Stir in chuck steak, cover and simmer for at least an hour. You can serve right away, but this chili is even better if chilled overnight and reheated. I like to transfer everything from the Dutch oven to a slow cooker for simmering, then refrigerate the slow cooker overnight and serve the next day.
Makes about 2 quarts.
This chili is savory but only mildly hot, so you can season to taste with the type/amount of chili powder used in this step, or season with your favorite hot sauce on a serving-by-serving basis.