Makes 6 servings
- 3 lb boneless beef shoulder
- 1 tablespoon whole cumin seeds, or 2 teaspoons ground cumin
- 1 tablespoon whole coriander seeds, or 2 teaspoon ground coriander
- 1 tablespoon sweet chili powder
- 1 tablespoon medium hot chili powder
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- One 14.5-oz can whole plum tomatoes
- 2 cups chopped onion
- 8 garlic cloves, roughly chopped
- 3 canned chipotles in adobo sauce, chopped
- 1 jalapeño, seeds and veins removed, roughly chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 3 tablespoons vegetable, corn, or canola oil
- 12 oz beer
- 1 1/2 teaspoons kosher salt
- 1 tablespoon fresh lime juice
- 1/4 cup shredded Cheddar cheese, plus more as needed
- 1/4 cup sour cream, plus more as needed
- Chopped scallions, as needed
- Place the meat in the freezer for 3 hours. When it is partially frozen, cut the meat into 1/2-inch cubes or smaller. This will make the process easier, and the cuts will be more accurate.
- If using whole spices, grind the cumin and coriander to a powder using a mortar and pestle. A spice grinder can also be used. In a bowl, combine the ground cumin and coriander with the sweet and medium chili powders, paprika, oregano, cinnamon, and cayenne.
- In a food processor, purée the tomatoes, onion, garlic, chipotle peppers, jalapeño, tomato paste, and sugar until smooth. Reserve until needed.
- Heat 1½ tablespoons of oil in each of 2 large heavy-bottomed or cast-iron pans. If you only have one pan, you will need to work in small batches, deglazing the pan with some water in between batches; do not overload the pans with meat or it will boil and turn gray.
- Add the meat to the pans and cook until browned on all sides, about 10 minutes. When the meat is brown, transfer it to a 2- or 3-quart pot over medium heat.
- Add the ground spice mixture to the pot to quickly toast the spices in the remaining fat with the meat.
- Deglaze the pan with the beer. Stir to pick up any caramelized bits on the bottom of the pan, add the puréed tomato mixture to the pot, and bring to a boil over high heat. Reduce the heat to establish a gentle simmer, then add the salt. Continue simmering until the meat is tender, 2 to 2 1/2 hours. If the chili reduces down and becomes too thick during cooking, add some water to adjust the consistency; if there is not enough moisture, the meat will not cook properly.
- When the meat is tender, add the lime juice.
- Serve the chili in bowls. Top each portion with cheese and sour cream, then sprinkle with scallions.
Copyright © 2019 The Culinary Institute of America