This beef chili relies on whole dried chilies for heat and complexity. The sauce is rich and thick, perfect for simmering the steak.
- 2 cup(s) reduced-sodium chicken broth, divided
- 5 item(s) dried ancho pepper(s), small, seeded
- 2 item(s) dried chile de arbol, small, seeded
- 1/2 cup(s) yellow cornmeal
- 1 Tbsp unsweetened cocoa powder
- 1 Tbsp dark brown sugar
- 1 Tbsp minced garlic
- 2 tsp dried oregano
- 2 tsp ground cumin
- 3 pound(s) uncooked lean trimmed boneless chuck steak, diced
- 1 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 1 spray(s) cooking spray
- 2 large uncooked onion(s), finely chopped
- 16 oz Cremini mushrooms, sliced
- 2 small jalapeño pepper(s), seeded, minced
- 8 fl oz light beer
- 15 oz canned diced tomatoes, with their liquid
- 45 oz canned kidney beans, rinsed, drained
- 1 Tbsp fresh lime juice
Microwave 1 cup broth in a medium glass bowl until hot (or heat on stove and pour into bowl); add dried chilies and soak for 10 to 15 minutes to soften. Place chilies and their liquid in a blender or food processor along with cornmeal, cocoa powder, sugar, garlic, oregano and cumin; process until smooth and set aside.
In a large bowl, toss beef with salt and pepper.
Coat a large Dutch oven with cooking spray and heat over medium heat. Add onion, mushrooms and jalapeño; cook, stirring often, until onions are softened and mushrooms begin to brown, about 5 to10 minutes.
Add beer; bring to a boil over high heat. Stir in reserved chili puree, remaining 1 c broth and tomatoes with their liquid.
Add beef; reduce heat to medium-low, cover and simmer until tender, about 1 1/2 to 2 hours (or cook in a 250°F oven for 1 1/2 to 2 hours).
Add beans, stir and heat through, about 5 minutes; stir in lime juice and adjust seasonings to taste. Yields about 1 cup per serving.
- Garnish with thinly sliced radishes if desired.