Red-Eye Chili

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READY IN: 3hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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