Tuesday, October 26, 2010

Red Beef Chili

 This is a recipe that will yield six servings.


  • 4 tablespoons olive oil
  • 2 pounds bottom round beef, cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 (12 ounce) bottle dark beer
  • 2 tablespoons finely chopped semi-sweet chocolate
  • 1 large red onion, finely diced
  • 4 cloves garlic, finely chopped
  • 1/2 poblano, seeded and finely chopped
  • 1 teaspoon seeded and chopped habanero
  • 1 Thai bird chili, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 1 tablespoon chipotle pepper puree
  • 1 tablespoon ancho chile powder
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon cascabel chile powder
  • 1 teaspoon New Mexican chile powder
  • 5 cups homemade chicken stock or canned low-sodium or water
  • 1 (16-ounce) can whole tomatoes, drained and pureed
  • 2 tablespoons maple syrup, or more, to taste
  • Toasted Cumin Crema, recipe follows


Heat 3 tablespoons of the oil in a large DUTCH OVEN over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well.  Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.
In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil  and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with a tami or modern day immersion blender.  Add the beef mixture back to the pan, reduce the heat to medium, cover the pan and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:

1 tablespoon cumin seed
1 cup Mexican Crema or Creme Fraiche
Salt and freshly ground black pepper
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste.

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