1. Combine 3 tablespoons salt, 4 quarts water and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover and let stand 1 hour. Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees Fahrenheit. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles, cornmeal, oregano, cumin, cocoa and 1/2 teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add 1/2 cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chile paste, tomatoes and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add 1/2 bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 11/2 to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Wear gloves when working with both dried and fresh chiles. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream and shredded Monterey Jack or cheddar cheese. The chili can be made up to 3 days in advance.
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|Serving Size: 1 Serving (2591g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2224 (62%)|
|Amt Per Serving||% DV|
|Total Fat 247.1g||329 %|
|Saturated Fat 69.8g||349 %|
|Monounsaturated Fat 103.2g|
|Polyunsanturated Fat 53.3g|
|Cholesterol 1207.5mg||372 %|
|Sodium 1147.1mg||40 %|
|Potassium 3398.8mg||89 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 17.4g|
|Protein 304g||434 %|
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Calories per serving: 3600
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