Chili (with beef and beans)

After eating the chili at Deschutes Brewery, I was hooked! This chili is pretty similar- thick rich flavored chili with some beans and nice chunks of tender steak. I adapted this recipe from Epicurious.

It takes a few HOURS to make, but worth it-- make a huge batch and then freeze a couple dinners for later! Basically, you will need 1.5 hrs to prep (including cutting up the meat), then it will cook for about 3 hours more.

This is great served over brown rice, with sour cream, acovado, lime, and cheese fixins' on top.

Soak 4 large ancho chilies in hot water (or use 2 ancho chilis for less spicy version) . They need to soak for 20-30 minutes so get this started early!

Meanwhile, cut up 3.5 to 4 lbs well marbled beef (brisket or chuck type cuts) into bite size chunks. I like to get free-range, antibiotic free meat from the market for this (cost about $17 from Whole Foods, but worth it!).

Mince, then toss with cut up beef in a bowl:
1 clove garlic
1.5 tea salt
1.5 tea cumin
1.5 tea chili powder (or substitute paprika for less spicy chili)

Chop in a food processor, then scoop into a bowl and reserve:
1.5 white onions (about 1.5 lbs)
2-3 cloves garlic

Puree in food processor for later:
soaked ancho chilies (remove the tops and seeds from inside)
28- 32 oz canned tomatoes in juice (you could use same quantity fresh tomatoes)
1 can (7 oz) chipotles in adobo sauce (or use half can, 3.5 oz for less spicy)
cilantro
2 cloves garlic
1.5 tea salt

In a hot pan with a little olive oil, brown meat in batches, then scoop onto a plate and reserve.

In the same pan with beef bits (fond), add 2 TB more olive oil then saute the chopped onion and garlic mixture for about 8 minutes over medium heat, scraping up beef bits and stirring.

Add to onion mixture and stir:
1 TB cumin
1 TB chili powder (or use paprika for less spicy version)
optional: 1 TB oregano

chopped serrano pepper
tomato mixture from food processor

Now stir in:
beef and juices
2 C water
12 oz beer

Simmer the entire thing for about 2 hours over low heat.

Taste, and add additional serranos if it isn't hot enough. Simmer another hour. Thin with water if necessary.

Shred some of the beef in the pan with two forks, as desired.

Add cooked black beans (either rinsed and drained from a can or beans you have pre-cooked), stir and heat through another 20 minutes or so.

Serve over brown rice, with condiments like:
sour cream
avocado slices
chopped tomatoes
cilantro sprig
grated cheddar cheese
lime wedges