Prep 1 hr
Cook 2 hrs
In ‘Williams-Sonoma: One Pot of the Day’
- 2 teaspoons cumin seeds, toasted
- 1⁄4 cup pure dried ancho chile powder
- 1 tablespoon spanish smoked paprika
- 2 teaspoons dried oregano
- 4 lbs boneless beef chuck roast, cut into 1/2 inch chunks
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 jalapeno pepper, seeded and minced
- 1 large red bell pepper, seeded and chopped
- 4 garlic cloves, minced
- 1 1⁄2 cups lager beer
- 1 cup beef broth
- 2 tablespoons yellow cornmeal
- shredded cheddar cheese
- chopped red onion
- sour cream
- minced jalapeno
- Using a mortar and pestle or a spice grinder, finely grind the cumin seeds.
- Transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside.
- Season the beef with salt and pepper.
- In a large, heavy pot, heat 2 T oil over med-high heat.
- Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes.
- Transfer to a plate.
- Add the remaining 1 T oil to the pot.
- Add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium.
- Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Uncover, add the spice mixture, and stir well for 30 seconds.
- Stir in the beer and broth.
- Return the beef to the pot, cover and reduce heat to low.
- Simmer until the beef is fork-tender, 1 ½-2 hours.
- Remove the chili from the heat and let stand for 5 minutes.
- Skim any fat from the surface.
- Bring the chili to a simmer over medium heat.
- Transfer about ½ cup of the cooking liquid to a small bowl and whisk in the cornmeal.
- Stir into the chili and cook until lightly thickened, about 1 minute.
- Season with salt and pepper.
- Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.