Heat 3 tablespoon of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with 1 Tbsp cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in chocolate and cook until beer is almost completely reduced.
In a separate pot, add 1 Tbsp of the oil and add the onions to the pan and cook until translucent and soft but not caramelized. Add the garlic and cook for a few minutes, until soft. Add the chilis (poblano, habanero, Thai and jalapeno) and cook until soft, about 5 minutes or so. Add the chipotle puree and the chili powders, cook about 2 more minutes. Add the chicken stock and tomatoes and bring to a boil. Boil for 15 to 20 minutes, or until all the vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover and simmer for 1 hour or until sauce is thick and meat is tender. Remove from the heat, add the maple syrup and adjust seasonings.
Hint: If you can't find some of the chili powders you may want to look for dried chilis and grind them yourself. An international food store may carry them or a Mexican grocery if you have one nearby.
For the Toasted Cumin Crema:
Toast the cumin seeds in a small saute pan over medium high heat until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper to taste. Top chili with crema.
This is an adaptation of a Bobby Flay recipe which my husband has adjusted. He has won a couple chili cook-offs with this recipe although he always varies the amount of chilis according to how hot we want it.
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|Serving Size: 1 Serving (770g)
|Recipe Makes: 6 Servings
|Calories from Fat: 82 (31%)
|Amt Per Serving
|Total Fat 9.1g
|Saturated Fat 2.3g
|Monounsaturated Fat 4.7g
|Polyunsanturated Fat 1.5g
|Total Carbohydrate 32g
|Dietary Fiber 3.2g
|Sugars, other 28.9g
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Calories per serving: 268
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