1. Preheat oven to 350.
2. Add spice mix spices to small frying pan on medium heat. Toast 2-3 minutes. Remove from heat when you can smell spices, or if they start smoking. Blend in spice grinder or mortar/pestle to powder.
3. In a medium saucepan, heat chicken stock to a boil, then reduce to a slow simmer.
4. Place all dry chilis (do not include canned chipotle chilis) on a microwave-safe dish. Microwave for 15-30 seconds until you can smell chilis when you open the door.
5. Using rubber gloves over a bowl or garbage can tear/break open the dried chilis to remove the seeds. Discard seeds. Add de-seeded chilis and ground spice mix to chicken stock, turn off burner and cover saucepan. Let sit 10 minutes until chilis are re-hydrated and soft.
6. Add garlic, cilantro, and orange juice to a blender. Add chili and chicken stock mix. Blend until combined and smooth sauce forms, ~30 seconds. Be careful, and start on slow while holding a kitchen towel firmly on top of blender as blending hot liquids can cause rapid steam creation.
7. Add blended mix to a large oven-safe dutch oven, and heat over low-medium heat.
8. Prep onions and peppers. Chop both into medium dice.
9. Cut meat into steaks ~1 inch thick. Add salt and pepper to both sides of each steak. Add oil with high smoke point (e.g. canola, avocado) to cast iron skillet, heat on high heat until oil shimmers, but doesn’t smoke. In batches, sear steaks in the skillet ~ 1-2 minutes a side to brown steaks. Remove browned steaks and set aside.
10. Turn skillet heat to medium. Deglaze by pouring enough beer into pan to cover bottom, using a wooden spoon to scrape up browned bits. Add onions and peppers. Cook onions and peppers, stirring occasionally for ~5 minutes. As veggies brown and begin to stick, add more beer to deglaze, using wooden spoon to scrape up browned bits. When liquid has boiled off again, but before veggies start sticking, remove from heat and add to dutch oven.
11. Chop meat into 1-inch cubes and add to dutch oven. Stir to combine. Increase heat to medium-high until chili starts to simmer. Remove from stove top. Add lid, leaving just slightly ajar and transfer to oven.
12. After ~2 hours of baking, strain beans and add to chili, stirring to combine. Let chili bake in oven for ~3 hours total or until meat is tender and can be pulled apart with little resistance using two forks. Check chili every hour or so, adding beer or additional chicken stock as needed. Final consistency should be thick, closer to a thick tomato sauce than a traditional soup or stew.
13. Remove from oven. Serve as desired. Recommend chunks of avocado, sliced scallions, cheddar cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (514g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 396 (60%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 133.7mg||41 %|
|Sodium 506.3mg||17 %|
|Potassium 1181mg||31 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 16.5g|
|Protein 42.1g||60 %|
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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.
Calories per serving: 656
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