Snakebite Chili Yield: 8
Ingredients:
Snakebite Chili
4 x ancho chilies
4 x New Mexican chilies (or 4 tablespoons powder)
3 tbsp chili powder
2 tbsp cumin seeds
2 tbsp oregano
2 lb. chuck or sirloin steak, cut into 1/2-inch cubes
salt
1 x large onion, diced
5 x garlic cloves, minced
2 x yellow peppers, diced into 1/4 inch pieces
3 tbsp canola oil, divided
1 x 28 oz can whole plumb tomatoes (fire roasted if available)
2 bottle beer
1 x 16 oz can black beans
1 x 16 oz can red kidney beans
1 x 16 oz can pinto beans
2 tbsp freshly squeezed limejuice
3 tbsp brown sugar
1 bunch cilantro, stemmed and chopped finely
Directions:
Snakebite Chili
Preheat oven to 250°F.
Seed and stem whole chilies. Bake for 10 minutes.
Allow chilies to cool, then grind in a coffee grinder. Reserve.
In a dry pan, toast cumin seeds. Allow to cool, then grind in coffee grinder. Reserve.
Season beef generously with salt. Add 1 tablespoon oil to a large sauté pan over high heat, sear beef on all sides (approximately 1 minute/side). Reserve.
In a large, heavy pot, over medium high heat, add 2 tablespoons oil and sauté onions, garlic and bell peppers for 5 minutes. Add chilies, cumin and oregano, and stir for 2 minutes.
Add seared beef to veggie pot and add tomatoes (with the liquid) and beer. Simmer for 20 minutes. Add beans, limejuice, sugar, and cilantro. Simmer for 5 more minutes, then serve.