Prep 45 mins
Cook 2 hrs 20 mins
In 'Autumn Gatherings' by Rick Rodgers
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 3 lbs boneless beef chuck, cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- 1⁄2 teaspoon fresh ground black pepper, plus more to taste
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 1 jalapeno pepper, seeded, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons pure ground dried ancho chile powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 cups strong brewed coffee (not dark-roast or espresso)
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1⁄4 cup yellow cornmeal
- 1 ounce unsweetened chocolate, coarsely chopped
- Position a rack in the center of the oven and preheat oven to 300°.
- In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
- Season the beef with the salt and pepper.
- In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
- Using a slotted spoon, transfer the beef to a plate.
- Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
- Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
- Stir in the coffee and tomatoes.
- Bring to a boil over high heat, scraping up the browned bits in the pan.
- Return the beef and any collected juices to the pot.
- Cover the pot and place in the oven.
- Bake until the meat is very tender, about 2 1/4 hours.
- Remove from the oven and let stand for 5 minutes.
- Skim off and discard the fat that rises to the surface.
- Return the pot to medium heat.
- Whisk in the cornmeal and chocolate.
- Cook until the sauce boils and thickens, about 2 minutes.
- Season with salt and pepper; serve hot.