1 ½ T. chili powder
1 ½ T. paprika
1 ½ T. ground cumin
1 T. Kosher salt
1 ½ tsp. freshly ground black pepper
2 T. flour
2 T. canola oil
1 ½ lbs. beef (chuck, shoulder or round) –Trimmed of fat and cut into ½” cubes
1 onion, finely chopped
2 red bell peppers, seeded and diced small
2 poblano peppers, seeded and diced small
3 fresh garlic cloves, minced
1 jalapeño pepper, seeded and minced fine
4 T. fresh oregano, chopped
1 T. Chipotle Tabasco
2 12 oz. bottles of dark beer
2 cups tomato sauce
3 cups canned black beans, drained, rinsed
4 oz. fresh lime juice
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
Cornbread and low-fat sour cream for garnish
*Recipe may be made with venison, lamb or buffalo
- Pre-heat oven to 325°F.
- In a shallow bowl, stir together chili powder, paprika, cumin, salt, pepper and flour. Rub beef with spice mixture. Cover and marinate in refrigerator for one hour or overnight.
- In a heavy braising pot, heat canola oil over medium-high heat. Add beef cubes and sear until crispy and browned on all sides. Remove and reserve. To ensure browning, sear beef in 2 to 3 batches.
- Reduce heat to medium and add onions, peppers and garlic, stirring until softened, 3 to 4 minutes. Add jalapeno and oregano; cook, stirring for 1 minute. Remove vegetables from pan and reserve while chili cooks. Add beer to deglaze and bring to a boil. Cook, stirring until liquid is reduced by half, 3 to 4 minutes. Add tomato sauce and chipotle Tabasco and bring to a simmer. Add reserved beef. Cover, transfer to the oven and bake 1 to 1¼ hours, or until beef is very tender.
- When beef is tender, add black beans and reserved vegetables to pot. Bake chili for 15 minutes longer.
- Remove chili from oven. Stir in lime juice, chopped cilantro and chopped parsley. Serve Chili in bowls, Garnished with a dollop of sour cream and cilantro and parsley sprigs and cornbread.