Recipe by Andi the grate
I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere.
Top Review by ChefFace84
Thanks for posting this recipe, I made it when I saw it in Maxim and it was great but I've since lost the recipe and it is excellent chili. I would recommend one thing to anyone who tries this recipe in the future, as it does come out a bit soupy. You can add less stock if you want, but a small can or two of tomato paste really brings the chili together without having to use less stock. It thickens the chili without taking away from the flavor. Don't skip the cumin sour cream! It's one of my favorite parts!
- 4 tablespoons canola oil
- 2 1⁄2 lbs chuck roast, cut into 1/2 inch cubes
- salt & freshly ground black pepper
- 1 red onion
- 4 garlic cloves, finely chopped
- 1 jalapeno, finely diced
- 3 tablespoons dried ancho chile powder
- 1 tablespoon ground pasilla chile powder
- 1 tablespoon ground cumin
- 12 ounces dark beer
- 5 cups chicken stock
- 1 (16 ounce) can chopped tomatoes, drained
- 1 tablespoon chipotle chile in adobo
- 2 tablespoons honey
- 12 ounces black beans, drained, rinsed, and drained again
- 2 tablespoons fresh lime juice
- 1 cup creme fraiche or 1 cup sour cream
- 1 1⁄2 tablespoons ground cumin
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
Directions See How It's Made
- Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
- Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
- Remove all but two tablespoons of fat from the pot.
- Cook onions until soft.
- Add garlic and jalapeno, cook for one minute.
- Add ancho powder, pasilla powder, and cumin; cook two minutes.
- Add beer and cook until reduced by half.
- Return beef to pot, add rest of ingredients except beans and lime juice.
- Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
- For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
- Remove from heat; add lime juice and salt and pepper.
- Serve with a spoonful of Toasted Cumin Crema.