Music: “I Like Van Halen Because My Sister Says They Are Cool” – El Ten Eleven
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RECIPE
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*Ingredients*
-3oz ancho chiles, seeded and torn into 1″ pieces
-1oz cascabel chiles, seeded and torn into 1″ pieces
-1 tbsp unsweetened cocoa
-3 tbsp corn flour
-1 tbsp freshly-ground cumin
-1 tbsp dried oregano
-32oz carton of chicken stock, divided
-2 jalapeños, minced
-1/2 habanero, seeded and minced
-6 roma tomatoes, cored and chopped
-2 tbsp olive oil, divided
-3 lbs chuck steak, trimmed of fat/gristle, cut into cubes and chopped
-1 large onion, diced
-4 cloves garlic, pressed
-12oz light lager
-6oz red kidney beans, soaked until tender
-2 tbsp brown sugar
*Method*
In a large sauté pan, heat dried chile pieces over medium-low heat until toasted and *barely* smoking – do not allow to smoke. Once toasted, place in the bowl of a food processor. Process for 2-3 minutes, until peppers are reduced to a fine powder. Add cocoa, corn flour, cumin, and oregano – pulse to combine. While machine runs, add 3/4 cup of chicken stock, until a paste is formed. Scrape into a bowl and set aside.
Heat 1 tbsp olive oil in a large pot until near-smoking. In batches, brown beef on all sides, being careful not to over-crowd the pot. Once all beef has browned, and fond has formed on the bottom of the pot, add remaining oil, and sauté onions and peppers until sweating. Deglaze with beer, and scrape the bottom of the pot. Add remaining ingredients, stir well, and place in a 300F oven, lid slightly ajar. Stir occasionally to prevent scorching, and braise for 2-3 hours, until beef is tender. Season with salt and pepper, and serve with cheese and cornbread.