Chile Chili

Alton Brown's recipe for a pepper based chili

• Ready In: 2 hrs
• Serves: 5

Ingredients

• 2  lbs  chuck steaks, cut into 1/2 inch cubes
•  kosher salt
•  fresh ground black pepper
• 1  teaspoon dried ancho chile powder
• 2  tablespoons olive oil
• 1 1⁄2 cups onions, finely diced
• 4  garlic cloves
• 2  dried anaheim chiles, seeds removed, and roughly chopped
• 2  poblano peppers, seeds removed, and roughly chopped
• 2  roasted red peppers
• 4  ounces diced tomatoes (canned)
• 3⁄4 cup  beef stock
• 3⁄4 cup beer

Directions

1. To roast red peppers: Cut in half from top to bottom. Remove core, seeds, and. stem. Lay skin side up on a pan and broil until the skin is totally blackened. Once. blackened (they’ll look burnt), put them in a bowl and cover with plastic wrap to. steam. Once cool enough to handle, peel away the black skin.
2. Season the beef with salt, pepper, and chile powder. Heat a sauté pan, add some of the oil, and brown the beef (work in batches if necessary).
3. Move browned beef to a plate. In a heavy-bottomed pot, sweat the onions and garlic in some of the oil until tender, but not browned.
4. Add the remaining ingredients, except the beef, and simmer for 10 minutes.
5. With a stick blender, pureé the mixture, then add the beef to the pot. Cook over low heat for 45 minutes, stirring occasionally. Salt and pepper to taste.