2 large Onions (optional)
1 -(up to)
6 Cloves garlic, or more, minced (optional)
Olive oil
3 lb Chuck steak or stew meat, cubed
1 can (7-oz) Chipotles in Adobo
1/3 cup Hatch Extra Hot New Mexico *Pure* Chile Powder
2 tbsp Mexican oregano
2 tbsp Cumin (more if you like cumin)
4 cup Beef stock
12 oz Dark beer (Negro Modelo / Dos XX)
2 lb Roma, Plum, Salsaor Saledette tomatoes; diced
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Coat frying pan with olive oil, saute onions & garlic until translucent. Meanwhile brown beef with some olive oil in a large dutch oven. After beef is browned add onions & garlic,stir. Add oregano, cumin, chipotles, chile powder & 4 oz beer. cook over medium heat for 10 minutes. Add the rest of the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a simmer. Simmer for 2 hours. Adjust seasoning if desired. At this point I usually add oregano, cumin & more chile (not *CHILI**) powder. Then simmer for 1/2 hour. Serve with chopped onions, shredded cheese ( jack & cheddar) and diced fresh chiles - I usually have jalapenos, serranos & Habs available. However this Coyote's chili con carne really gets better when it is cooled & sits overnight in the fridge- then heated & served the next day.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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