Ingredients
- 3 tablespoons olive oil; more as needed
- 2 large sweet onions, diced (about 4 cups)
- 2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
- 5 cloves garlic, minced
- 1 teaspoon kosher salt; more to taste
- 4-1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 2 bay leaves
- 2 cinnamon sticks, 3 to 4 inches long
- 3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chile powder)
- 1 tablespoon chipotle chile powder
- 1 tablespoon ground cumin
- 1/8 teaspoon ground cloves
- 12 ounce bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
- 1-1/2 quarts homemade or low-salt beef broth
Description
This Chili Has A Pleasant Kick. It Thickens As It Sits Overnight, And The Flavors Round Out And Deepen. We Like It Best With Chipotle And New Mexico Chile Powders, But Ancho, Another Pure Chile Powder, Is A Good Substitute For New Mexico. Both Ancho And C
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