Mix the chili powder, cumin, oregano, coriander, cinnamon and cornmeal in a small bowl and stir in 1:2 cup water to form a thick paste, set aside.
Season the beef with the salt, set aside.
In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn’t stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl, set aside.
Increase the heat to medium-high. sear the meat in three batches (it should be in a single layer) until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary (hint: once the meat is in the pan, don’t stir or touch it - leaving it alone will allow it to develop a nice brown crust on one side). Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke) and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
reduce the heat to medium and add 3 tbsp of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit - that’s okay)
Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the water, beer, crushed tomatoes, molasses, and cocoa powder. Add he reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low, and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn’t burn, until the meat is meltingly tender and the juices are thickened, 2.5-3 hours. Taste and adjust seasoning if necessary.
Note: when selecting the meat, be sure not to buy anything genetically labeled “stew meat”. Also, you will lose about 1/2 lb after trimming the fat, so if you buy the meat already trimmed and cubed, you’ll only need about 3.5 lbs.
Tip: to make bacon easier to chop, try placing it in the freezer for about 15-20 minutes first. The colder it is, the easier it is to cut.
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|Serving Size: 1 Serving (618g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 654 (66%)|
|Amt Per Serving||% DV|
|Total Fat 72.7g||97 %|
|Saturated Fat 27.9g||139 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 225.3mg||69 %|
|Sodium 903.9mg||31 %|
|Potassium 1172mg||31 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 13.7g|
|Protein 64.9g||93 %|
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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: 987
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