Chili Chunk

Chili with Stew Meat & Black Beans

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Chili with Stew Meat & Black Beans
Espresso and chocolate hint at Mexican Mole in this flavorful dish. Enjoy on a cool evening with red wine or your favorite beer
Chili Chunk
Servings
Ingredients
  • 3 lbs stew meat like chuck roast cut into 1
  • 1 2 oz package dried New Mexico peppers stemmed, seeded and torn into pieces
  • 2 large dried ancho chiles stemmed, seeded and torn into pieces
  • 1/4 cup olive oil
  • 6 large cloves garlic chopped
  • 1 large onion chopped
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 cup beef broth
  • 1 14-16 oz can chopped tomatoes with juice
  • 1/2 cup red wine
  • 1 tbsp dark agave
  • 1 tbsp expresso coffee
  • 2 15-16 oz cans black beans rinsed and drained
  • Adobe sauce from can of chipotle chiles or cayenne pepper to taste
  • chopped green onions, lime wedges, sour cream coarsely grated Divine dark chocolate, tortilla chips Garnishes
Servings
Ingredients
  • 3 lbs stew meat like chuck roast cut into 1
  • 1 2 oz package dried New Mexico peppers stemmed, seeded and torn into pieces
  • 2 large dried ancho chiles stemmed, seeded and torn into pieces
  • 1/4 cup olive oil
  • 6 large cloves garlic chopped
  • 1 large onion chopped
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 cup beef broth
  • 1 14-16 oz can chopped tomatoes with juice
  • 1/2 cup red wine
  • 1 tbsp dark agave
  • 1 tbsp expresso coffee
  • 2 15-16 oz cans black beans rinsed and drained
  • Adobe sauce from can of chipotle chiles or cayenne pepper to taste
  • chopped green onions, lime wedges, sour cream coarsely grated Divine dark chocolate, tortilla chips Garnishes
Chili Chunk
Instructions
  1. Preheat oven to 325 degrees F.
  2. Bring New Mexico chiles, ancho chiles and 1 ½ cups water to simmer in medium saucepan over high heat. Cover, reduce the ehat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly blend until the chili puree is smooth.
  3. Heat the oil in large pot over medium-high heat. Add the beef in batches and brown on all sides, 4 to 5 minutes per batch transferring beef to bowl each time.
  4. Add the garlic and red onions and sauté until the onions soften, about 5 minutes. Mix in cumin and oregano. Add the chili puree from the blender, the broth, tomatoes, wine, agave and espresso; stir to blend. Return the beef and any juices to the pot; stir to coat. Bring to boil and reduce to simmer. Cover and place the pot in the oven. Braise until the beef is very tender, about 2 hours, 30 minutes.
  5. Mix in the black beans. Season chili with ¼ tsp salt and pepper. If desired, add the adobo sauce by teaspoonful’s to increase the spiciness or sprinkle with cayenne pepper. Sprinkle tortilla chips in bottom of deep bowls, ladle chili over. Sprinkle generously with chocolate and serve with garnishes.
Recipe Notes

Adapted from Giada www.foodnetwork.com

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