Chili

Yield: 8 servings
Time: 90 Minutes

1 kg beef roast (sirloin or round, cut into 1cm pieces)
kosher salt (to taste)
freshly ground black pepper (to taste)
4 tbsp / 60 ml oil
1 large onion (medium diced)
1 poblano chile (seeded and medium diced)
1 Anaheim chile (seeded and medium diced)
4 garlic clove (finely minced)
1 tbsp chipotle chile powder
1 tbsp ancho chile powder
1 tbsp New Mexico chile powder
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1 cup / 250 ml red wine or dark beer
4 c chicken stock (no or low sodium)
1 can (15 oz) crushed or diced tomatoes
½ c masa harina

Directions

Working in batches, use half of the oil to brown the diced beef in a 6-8 liter Dutch oven or stockpot over medium-high heat. Be sure not to put too much beef in the pot, or the meat will release too much liquid and will steam instead of browning. After browning and removing the last batch of beef, add the remaining oil to the pot and sweat the onion, poblano and Anaheim chiles. Add the garlic and cook until fragrant, about 1 minute. Add the chile powders, cumin and oregano and stir to coat. Deglaze the pot with the red wine, making sure to scrape up any brown bits from the bottom of the pot. Allow the wine to reduce by half. Add the chicken stock and tomatoes and browned beef (and any juices).  Bring to a simmer and slowly whisk in masa harina. Adjust seasoning.  Reduce heat to medium-low and allow to simmer covered for about an hour or until beef is tender.

Serve garnished with crema and Queso Fresco or Cotija cheese.

Chef’s Notes

This can be made vegetarian by substituting 1 kg. of reconstituted dry or drained and rinsed canned beans for the beef, and vegetable stock for the chicken stock. If using reconstituted dry beans, let simmer, stirring occasionally, until beans are tender.