1 ½ T. chili powder
1 ½ T. paprika
1 ½ T. ground cumin
1 T. Kosher salt
1 ½ tsp. freshly ground black pepper
2 T. flour
2 T. canola oil
1 ½ lbs. beef (chuck, shoulder or round) -Trimmed of fat and cut into ½" cubes
1 onion, finely chopped
2 red bell peppers, seeded and diced small
2 poblano peppers, seeded and diced small
3 fresh garlic cloves, minced
1 jalapeño pepper, seeded and minced fine
4 T. fresh oregano, chopped
1 T. Chipotle Tabasco
2 12 oz. bottles of dark beer
2 cups tomato sauce
3 cups canned black beans, drained, rinsed
4 oz. fresh lime juice
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
Cornbread and low-fat sour cream for garnish
*Recipe may be made with venison, lamb or buffalo
Pre-heat oven to 325°F.
In a shallow bowl, stir together chili powder, paprika, cumin, salt, pepper and flour. Rub beef with spice mixture. Cover and marinate in refrigerator for one hour or overnight.
In a heavy braising pot, heat canola oil over medium-high heat. Add beef cubes and sear until crispy and browned on all sides. Remove and reserve. To ensure browning, sear beef in 2 to 3 batches.
Reduce heat to medium and add onions, peppers and garlic, stirring until softened, 3 to 4 minutes. Add jalapeno and oregano; cook, stirring for 1 minute. Remove vegetables from pan and reserve while chili cooks. Add beer to deglaze and bring to a boil. Cook, stirring until liquid is reduced by half, 3 to 4 minutes. Add tomato sauce and chipotle Tabasco and bring to a simmer. Add reserved beef. Cover, transfer to the oven and bake 1 to 1¼ hours, or until beef is very tender.
When beef is tender, add black beans and reserved vegetables to pot. Bake chili for 15 minutes longer.
Remove chili from oven. Stir in lime juice, chopped cilantro and chopped parsley. Serve Chili in bowls, Garnished with a dollop of sour cream and cilantro and parsley sprigs and cornbread.