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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: "The Ranger"
3 tablespoon olive oil, more as needed
2 large red or Maui onions, diced
2 large poblano peppers, stemmed, seeded and diced
5 cloves garlic, minced
1 teaspoon Kosher salt
4 ½ pound. beef chuck, cut into 1 inch cubes
2 bay leaves
2 cinnamon sticks
3 tablespoon New Mexico chile powder, or more for greater heat
1 tablespoon chipotle chile powder, or more for greater heat
1 tablespoon ground cumin
⅛ teaspoon ground cloves
12 ounce bottle of amber ale
1 ½ quarts beef broth
For the garnish:
2 14 ounce cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
⅓ cup fresh cilantro, coarsely chopped
Sour cream, creme fraische, or whole-milk yogurt
In a 12 inch skillet, heat 2 tablespoon olive oil over medium-high heat. Add onions and sauté until softened, translucent, and starting to brown, about 8 to 10 minutes. Add poblanos, reduce heat to medium, and cook stirring or flipping occasionally, about 8 to 10 minutes. Add more oil if pan seems "dry" and add garlic, salt and sauté for another five minutes. Set aside when done.
Heat remaining olive oil in a Dutch oven or similar pot. Brown meat on two sides making sure not to over-fill. Remove meat from pot and set aside.
In the same Dutch oven, add onion mix. Also add bay leaves, cinnamon sticks, clove, chile and cumin powders. Stir constantly to prevent burning. Spices should "coat" vegetables evenly during this step. Add beer slowly to allow picking up the crunchies on the bottom of the pot. Be sure to use a wooden spoon. While adding the beer, make sure the spices dissolve and sauce thickens. Re-add beef cubes and any extra juices while resting. Add beef broth. Bring to a simmer and then reduce to medium-low heat. Simmer for about 3 to 4 hours. At then end, discard the cinnamon sticks and bay leaves.
If not serving immediately, set aside overnight to allow flavors to really "mix." This will also allow you to skim-and-discard any excess fat that might coagulate along the top. A crockpot is a great tool for reheating the chili gently; use the low setting, cap it and let it warm throughout the day for dinner that night.