2 pounds beef chuck, cut into 1/2-inch cubes1 pounds beef chuck, ground
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer {Abita Amber}
1 (32-ounce) Southern BBQ Sauce
1 (16-ounce) Southern Salsa
2 tablespoons tomato paste
1 tablespoon chili powder2 tbl molasses1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harinaBeef broth 1 small canGrated queso fresco, for garnishCilantro leaves, for garnish
Lime wedges, for garnish |
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons Southern Smoked Garlic and Chipotle oil. Pat the beef dry and season it with Southern Seasoning. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add the garlic, chipotle, jalapeno, BBQ sauce, and sugar. Season with salt and stir well. Add the garlic and cook until fragrant, about 30 seconds. Add some hot water until the meat is just covered with liquid Add the beers and cook until the foam subsides, about 1 minute. Add the tomato paste, Salsa, beef broth, salt. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. , stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
|
