Total Time
3hrs 5mins
Prep 45 mins
Cook 2 hrs 20 mins

In 'Autumn Gatherings' by Rick Rodgers

Ingredients Nutrition

Directions

  1. Position a rack in the center of the oven and preheat oven to 300°.
  2. In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
  3. Season the beef with the salt and pepper.
  4. In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
  5. Using a slotted spoon, transfer the beef to a plate.
  6. Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
  7. Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
  8. Stir in the garlic and cook until fragrant, about 1 minute.
  9. Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
  10. Stir in the coffee and tomatoes.
  11. Bring to a boil over high heat, scraping up the browned bits in the pan.
  12. Return the beef and any collected juices to the pot.
  13. Cover the pot and place in the oven.
  14. Bake until the meat is very tender, about 2 1/4 hours.
  15. Remove from the oven and let stand for 5 minutes.
  16. Skim off and discard the fat that rises to the surface.
  17. Return the pot to medium heat.
  18. Whisk in the cornmeal and chocolate.
  19. Cook until the sauce boils and thickens, about 2 minutes.
  20. Season with salt and pepper; serve hot.