2 Poblano peppers
2 Anahiem peppers
1 can Chipotle peppers
1 large onion
2lbs stew meat
1/2 cup chili powder
1 cup chopped Garlic
salt and pepper to taste
4 large bay leaves
1/2 package frozen corn
2 cans black beans
2 cans chili beans
2 cans crushed tomatoes
1 bottle sturdy beer
1 Tbls olive oil
Season the stew meat with the chili powder, salt and pepper and let marinate in the fridge over night.
Dice the pepper’s and onion and saute’ over low heat ( in a large soup pot or dutch oven) until the onions are translucent. Remove and clean pan with a paper towel and replace over high heat.
Add olive oil to the pot and brown stew meat.
Return the peppers and onions to the original pan and ad the garlic to the mixture, stir and be careful not to burn.
Add the bottle of beer and all of the canned ingredients including the juice (except the black bean juice).
Add the mole sauce from the canned Chipotle’s and discard the peppers unless you like your chili very spicy.
Add the corn and bay leaves to the chili.
Reduce heat to the very lowest setting and simmer for 6 hours.
For all those chili snobs and general smart asses out there we are aware that chili in other parts of the country does not contain beans. As it happens northern chili normally contains beans. We have of course saved a few secret techniques and ingredients, but this is pretty close. Try finishing with a splash of lime juice and fresh cilantro.