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Name: Chili The Office
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 oz Ancho Chiles seeded and torn into 1-inch pieces; 1 oz cascabel Chiles seeded and turn into 1-inch pieces; 1 tbsp unsweetened cocoa; 3 tbsp corn flour; 1 tablespoon freshly ground cumin; 1 tablespoon dried oregano; 32 oz Chicken Stock divided; 2 jalapenos minced; 6 Roma Tomatoes cored and chopped; 2 tbsp olive oil divided; 3 lb chuck steak trim the fat/gristle, cut into cubes and chopped; 1 large onion diced; 4 cloves Garlic pressed; 12 oz light lager; 6 oz red kidney beans soaked until tender; 2 tablespoon brown sugar

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INGREDIENTS

3 oz Ancho Chiles ; seeded and torn into 1-inch pieces
1 oz cascabel Chiles ; seeded and turn into 1-inch pieces
1 tbsp unsweetened cocoa
3 tbsp corn flour
1 tablespoon freshly ground cumin
1 tablespoon dried oregano
32 oz Chicken Stock ; divided
2 jalapenos ; minced
6 Roma Tomatoes ; cored and chopped
2 tbsp olive oil ; divided
3 lb chuck steak ; trim the fat/gristle, cut into cubes and chopped
1 large onion ; diced
4 cloves Garlic ; pressed
12 oz light lager
6 oz red kidney beans ; soaked until tender
2 tablespoon brown sugar

INSTRUCTIONS

In a large sauté pan, heat dried CHILE pieces over medium-low heat until toasted and *barely* smoking - do not allow to smoke. Once toasted, place in the bowl of a food processor. Process for 2-3 minutes, until PEPPERS are reduced to a fine powder. Add COCOA, CORN FLOUR, CUMIN, and OREGANO - pulse to combine. While machine runs, add 3/4 cup of CHICKEN STOCK, until a paste is formed. Scrape into a bowl and set aside.

Heat 1 tbsp OLIVE OIL in a large pot until near-smoking. In batches, brown BEEF on all sides, being careful not to over-crowd the pot. Once all BEEF has browned, and fond has formed on the bottom of the pot, add remaining OIL, and sauté ONIONS and PEPPERS until sweating. Deglaze with BEER, and scrape the bottom of the pot. Add REMAINING INGREDIENTS, stir well, and place in a 300F oven, lid slightly ajar. Stir occasionally to prevent scorching, and braise for 2-3 hours, until BEEF is tender. Season with SALT and PEPPER, and serve with CHEESE and CORNBREAD.

NOTES

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Chili The Office

3 oz Ancho Chiles seeded and torn into 1-inch pieces
1 oz cascabel Chiles seeded and turn into 1-inch pieces
1 tbsp unsweetened cocoa
3 tbsp corn flour
1 tablespoon freshly ground cumin
1 tablespoon dried oregano
32 oz Chicken Stock divided
2 jalapenos minced
6 Roma Tomatoes cored and chopped
2 tbsp olive oil divided
3 lb chuck steak trim the fat/gristle, cut into cubes and chopped
1 large onion diced
4 cloves Garlic pressed
12 oz light lager
6 oz red kidney beans soaked until tender
2 tablespoon brown sugar

In a large sauté pan, heat dried CHILE pieces over medium-low heat until toasted and *barely* smoking - do not allow to smoke.  Once toasted, place in the bowl of a food processor.  Process for 2-3 minutes, until PEPPERS are reduced to a fine powder.  Add COCOA, CORN FLOUR, CUMIN, and OREGANO - pulse to combine.  While machine runs, add 3/4 cup of CHICKEN STOCK, until a paste is formed.  Scrape into a bowl and set aside.

Heat 1 tbsp OLIVE OIL in a large pot until near-smoking.  In batches, brown BEEF on all sides, being careful not to over-crowd the pot.  Once all BEEF has browned, and fond has formed on the bottom of the pot, add remaining OIL, and sauté ONIONS and PEPPERS until sweating.  Deglaze with BEER, and scrape the bottom of the pot.  Add REMAINING INGREDIENTS, stir well, and place in a 300F oven, lid slightly ajar.  Stir occasionally to prevent scorching, and braise for 2-3 hours, until BEEF is tender.  Season with SALT and PEPPER, and serve with CHEESE and CORNBREAD.

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Nutrition

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Serving Size: 1 (3949g)
Recipe Makes: Servings

Calories: 1469
Calories from Fat: 329 (22%)

Amt Per Serving		% DV

	Total Fat 36.5g	49 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 17.1g
	Polyunsanturated Fat 8.6g
Cholesterol 27.2mg		8 %
Sodium 1906.8mg		66 %
Potassium 5854.8mg		154 %
Total Carbohydrate 254g		75 %
	Dietary Fiber 46.4g	185 %
	Sugars, other 207.7g
Protein 54.9g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1469

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