Ingredients
- 3 tablespoons olive oil; more as needed
- 2 large sweet onions, diced (about 4 cups)
- 2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
- 5 cloves garlic, minced
- 1 teaspoon kosher salt; more to taste
- 4-1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 2 bay leaves
- 2 cinnamon sticks, 3 to 4 inches long
- 3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chile powder)
- 1 tablespoon chipotle chile powder
- 1 tablespoon ground cumin
- 1/8 teaspoon ground cloves
- 12 ounce bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
- 1-1/2 quarts homemade or low-salt beef broth
- For the garnish:2 14-ounce cans kidney beans, rinsed and drained
- 1 medium red onion, chopped
- 3 medium tomatoes, cored, seeded, and chopped
- 1/3 cup coarsely chopped fresh cilantro
- 12 ounces sour cream or whole-milk plain yogurt
Directions
1. In a 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and saute until softened, translucent, and starting to brown, 8 to 10 minutes. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 minutes. If the pan seems dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and saute for another 5 minutes. Set aside.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it's fine if the pan bottom gets quite dark, but if it smells like it's burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.
3. Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat--you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.
4. If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.
5. To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili