6dried ancho chiliesstemmed, seeded, and cut into 1" pieces
4arbol chiliesstemmed, seeded, and cut in half
3tbspcornmeal
2tsporegano
2tspcumin
2tsp unsweetened cocoa powder
2 1/2cupschicken broth
2onionsdiced
3jalapenosstemmed, seeded, and diced
3tbsvegetable oil
1 14.5ozdiced tomatoes
2tspmolasses
3lbschuck roastcut into large bite sized pieces
1 1/2mild lagerI used Fordham's Gypsy Lager
Sour creamlime, scallions for garnish
Instructions
Dutch oven beans 3 tbs salt - broil to boil. remove from heat. stand 1 hour. drain rinse.
Oven to lower middle. 300
Roast the ancho peppers in a dry skillet over medium high heat, toasting for 4 to 6 minutes.
Toss the chilies in a food processor. Add the arbol chilies, cornmeal, oregano, cumin, cocoa, and 1/2 teas salt to the food processor and pulse until everything is powdery.
Slowly add in 1/2 cup chicken broth, scraping down the sides once or twice and pulsing again. Set paste aside.
Mix the onions and the jalapeno.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat and cook the onions and jalapeños for about 7 - 9 minutes.
Lower the heat to medium, and add the garlic to the Dutch oven and cook one minute longer.
Stir in the tomatoes, molasses, and the chili mixture you previously set aside.
Add the beans and the remaining chicken broth.
Bring to a slow boil then reduce heat to a low simmer.
Heat a large skillet with 1 tablespoon oil over medium-high heat.
Sprinkle the beef with salt and cook half of it in the skillet until browned on all sides, about 10 minutes.
Add the beef to the Dutch oven. Deglaze the pan with half of the beer, scraping up any browned bits.
Bring to a simmer and transfer liquid to pot.
Repeat with the remaining meat and beer. Stir to combine.
Place the lid on the Dutch oven and carefully transfer to the preheated oven.
Cook for 1 1/2 to 2 hours, until meat is fork tender.
Carefully remove from the oven and allow to cool before ladling into bowls and topping with desired garnish.