Texas Beef Chili with Poblanos & Beer

By Stef -
I'm sure you are all overwhelmed by my tremendous picture. This was good and get a 7.5. Jared has made this twice in the past month, and it has great flavor. Something else I really love about this is how tender the beef is. He got the recipe from Fine Cooking.

  • 3 Tbs. 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 tsp. kosher salt; more to taste
  • 4-1/2 lb. boneless beef chuck, cut into 1-inch cubes
  • 2 bay leaves
  • 2 cinnamon sticks, 3 to 4 inches long
  • 3 Tbs. New Mexico chile powder (or 2 tablespoons ancho chile powder)
  • 1 Tbs. chipotle chile powder
  • 1 Tbs. ground cumin
  • 1/8 tsp. ground cloves
  • 12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
  • 1-1/2 qt. homemade or low-salt beef broth
For the garnish:
  • 2 14-oz. cans kidney beans, rinsed and drained
  • 1 medium red onion, chopped
  • 3 medium tomatoes, cored, seeded, and chopped
  • 1/3 cup coarsely chopped fresh cilantro
  • 12 oz. sour cream or whole-milk plain yogurt
  • Here's the link to the instructions: http://www.finecooking.com/recipes/texas_beef_chili.aspx

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