Prep 0 mins
Cook 1 hr
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.
- 59.16 ml canola oil
- 1133.98 g 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
- 44.37 ml dried ancho chile powder
- 14.79 ml ground pasilla chile powder
- 14.79 ml ground cumin
- 340.19 g dark beer
- 1182.95 ml chicken stock
- 453.59 g can chopped tomatoes, drained
- 14.79 ml chipotle chile in adobo
- 29.58 ml honey
- 340.19 g black beans, drained, rinsed, and drained again
- 29.58 ml fresh lime juice
- 236.59 ml creme fraiche or 236.59 ml sour cream
- 22.18 ml ground cumin
- 4.92 ml kosher salt
- 1.23 ml ground black pepper
- 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.
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!
Fantastic! I use stock cubes, so I can reduce the amount of liquid without reducing flavor. So, according to other reviews I anticipated this recipe to be on the soupy side and started with much less water and kept adding as needed.
This tasted fantastic but even after using about 3 lbs. of beef and adding an extra can of beans (used white beans) it was still much too soupy. I'd use only 4 cups of broth next time and keep the extra 1/2 pound of meat I added. I unfortunately wasn't able to make the toasted cumin crema (thought I had enough sour cream on hand but I didn't!) but I did have all the different chili powders!