Posted on January 31, 2012 at 9:22 AM
Piedmontese All-Natural Beef Chili
1½ tablespoons chili powder
1½ tablespoons paprika
1½ tablespoons ground cumin
1 tablespoon Kosher salt
2 tablespoons flour
½ teaspoon freshly ground black pepper
1½ pounds piedmontese or similar beef, trimmed of fat and cut into ½” cubes
1 onion, finely chopped
2 red bell peppers, seeded and diced small
2 poblano peppers seeded and diced small
3 fresh garlic cloves, minced
1 jalapeño pepper, seeded and minced fine
4 tablespoons fresh oregano, chopped
1 tablespoon Chipotle Tabasco
2 bottles Shiner Bock or similar dark beer
2 cups tomato sauce
3 cups black beans, canned, drained and rinsed
4 ounce fresh lime juice
¼ cup cilantro chopped fresh
¼ cup chopped fresh parsley
Cornbread and low-fat sour cream for garnish
· Preheat oven to 325°F.
· In a shallow bowl, stir together chili powder, paprika, cumin, salt, pepper and flour. Rub beef with spice mixture. Cover and marinate in refrigerator for one hour or overnight.
· In a heavy braising pot, heat canola oil over medium-high heat. Add beef cubes and sear until crispy and browned on all sides. Remove and reserve. To ensure browning, sear beef in 2 to 3 batches.
· Reduce heat to medium and add onions, peppers and garlic, stirring until softened, 3 to 4 minutes. Add jalapeño and oregano; cook, stirring for 1 minute. Add beer and bring to a boil. Cook, stirring until liquid is reduced by half, 3 to 4 minutes. Add tomato sauce and chipotle Tabasco and bring to a simmer. Add reserved beef. Cover, transfer to the oven and bake to 1 to 1¼ hours, or until beef is very tender.
· When beef is tender, add black beans to pot. Bake chili for 15 minutes longer.
· Remove chili from oven. Stir in lime juice, chopped cilantro and chopped parsley. Serve chili in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs and cornbread.