RECIPES: Piedmontese Beef and Black Bean Chili

Serves 8-10

Ingredients

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

Preparation

• 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.