- 1.5 kilos Top Chuck Roast (I used an oyster blade roast) , cut into 1.5cm cubes
- vegetable oil
- 1 large onion, chopped
- 1 anaheim pepper, chopped fine (1 Jalapeno and 1 green Bullhorn chilli)
- 3 large cloves garlic, minced
- 5 Tbsp Real Chilli Powder
- 1 Negro Modelo or dark Mexican beer (you want a malty dark beer)
- 3 serrano chiles, whole (sorry, sub 1 or 2 jalapenos, halved)
- 1 tsp oregano (Mexican oregano if you have it)
- 1 tsp cumin
- 1 small can diced Hatch green chiles, drained (3 diced fresh jalapenos, seeds removed)
- 1 can beef broth
- 1 can tomato sauce (unflavored)
- 1/3 – 1/2 cup masa harina (corn flour)
I found a oyster blade roast at Glenmore Meats, but Courtney uses chuck and that worked beautifully. At any rate, this is a flavorful cut that’s not too lean, and good for chili meat. We’re going to cube it, cutting out as much fat and well, anything that’s not meat.
Heat some of the oil in heavy dutch oven (cast iron rocks!), brown cubed meat, drain fat and return to stove on low heat. I actually do this in small batches so that the accumulated liquid doesn’t braise the meat and keep it from browning. I pour off the liquid so the meat browns quickly.
Heat oil in heavy skillet, sautee onions and anaheim (or whatever) pepper 5 minutes, add garlic and sautee 1 minute more. Add to meat in dutch oven.
Stir tomato sauce into the meat mixture in the dutch oven, bring heat up to medium low. Add 2 tsp oregano (mexican oregano if you have it) and 2 tsp cumin to meat mixture. Add green chiles (or whatever you have that’s not a sweet capsicum) to meat mixture.
Put the skillet back on stove. Pour beer into the skillet, bring heat up to medium. Add 3 whole serranos (or whatever) and the chilli powder to beer. Stir occasionally and bring slowly to boil.
Stir beef broth into meat mixture. Now stir boiled beer/chili liquid to meat mixture and let cook for a while. Add masa and thicken to taste. bring chili to boil.
Yummy.