Texas Beef Chili With Poblanos And Beer Recipes

TEXAS BEEF CHILI WITH POBLANOS & BEER

Steps:

• In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and sauté until softened, translucent, and starting to brown, 8 to 10 min. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 min. If the pan seems dry, add a little more olive oil. Add the garlic and 1 tsp. salt and sauté for another 5 min. Set aside.
• Meanwhile, heat the remaining 1 Tbs. olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it's fine if the pan bottom gets quite dark, but if it smells like it's burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.
• Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 min. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat-you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.
• If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.
• To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili.

TEXAS BEEF CHILI WITH POBLANOS AND BEER

Steps:

• In a 12 inch skillet, heat 2 Tbs. of olive oil over med-high heat. Add the onions and saute until starting to brown. Add poblanos, reduce to medium heat until poblanos are soft. Add garlic, 1 tsp salt and saute for 5 min. Meanwhile, heat 1 Tbs olive oil in Dutch oven over med high heat. Sear beef cubes until browned and crusty on two sides. Work in batches. Transfer beef to a bowl. When all the beef is seared and set aside, add onions and pepper to the pan, along with bay leaves, chile powders, cumin, and cloves and cook, stirring 15 - 30 seconds. Slowly add beer while scraping the pan bottom with wooden spoon. Simmer until the beer is reduced by about half and the mixture has thickened 5-7 min. Add beef. Bring to simmer and then reduce heat to med low heat. Simmer for 3 hours stirring occasionally. Discard bay leaves and cinnamon sticks.

TEXAS BEEF CHILI WITH POBLANOS AND BEER

Steps:

• In a 12-inch skillet, heat 2 Tablespoons oil over medium-high heat. Add the onions and saute until softened, translucent and starting to brown, 8 to 10 minutes. Add the poblanos or green bell peppers, reduce heat to medium and cook, stirring occasionally until the poblanos soften, another 8 to 10 minutes. If the pan seems a little dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and saute for another 5 minutes. Set aside.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large, heavy Dutch oven over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. Transfer to a bowl. Again, if the pan seems dry, add a little oil.
• Once the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks chile powders, cumin and cloves and cook, stirring until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce heat to medium low. Simmer, partially covered for 3 hours, stirring occasionally. Discard the cinnamon sticks and the bay leaves.
• If not serving immediately, chill overnight. The next day, skim any fat from the top before reheating.
• To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate and using two forks, shred the meat and return to the pot. Taste and adjust salt if necessary. Heat the beans in a bowl in the microwave. Arrange the beans, chopped red onion, tomatoes, cilantro and sour cream in small bowls to serve as garnishes with the chili.

TEXAS STYLE BEER BRAISED CHILI

Steps:

• For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
• For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
• Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
• Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
• For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
• *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores.