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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Recipe by Jeanne Kelley. Feb 2011 Bon Appetit Ingredients:
4 tablespoons vegetable oil, divided |
4 lbs well-trimmed boneless beef chuck, cut into 1/2-inch cubes (from about 5 pounds) |
2 medium onions, chopped |
1 head garlic, peeled, chopped (about 15 cloves) |
1/2 cup ground ancho chili |
2 tablespoons ground cumin |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 (12 ounce) bottle dark beer |
1 (28 ounce) can diced tomatoes with juice |
2 teaspoons dried oregano |
2 teaspoons coarse kosher salt |
2 tablespoons tomato paste |
3 tablespoons masa harina flour (corn tortilla mix) |
coarsely grated sharp cheddar cheese |
chopped green onions, and or red onion |
chopped fresh cilantro |
diced fresh tomato (optional) |
sour cream (optional) |
Directions:
1. Test-Kitchen Tip.
2. Stirring in a few tablespoons of masa (corn tortilla mix) at the end helps thicken the chili.
3. Preparation.
4. Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
5. Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 13/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
6. Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
7. Divide chili among bowls. Top with garnishes and serve.
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