The chili thread got me in the mood to whip up a pot so I did just that tonight for dinner. Enjoy!

Mise en place:



Step one...brown your meat:





Step two...saute your aromatics in a separate pot while the meat is browning:



Once all of the meat is browned and you have sauteed your aromatics, add the meat to the pot of aromatics and begin to add your spices:





After adding spices, allow to toast for a few minutes and then add your beer and tomato paste and reduce:



Once the beer has reduced add your tomatoes, tomato sauce and chile puree:





Turn the heat to low and allow chili to simmer until the meat becomes tender and the flavors have had a chance to meld together. Once the meat is tender, serve however you like.

My personal favorite:



Frito pie with all the fixins'!

[This message has been edited by AustinAgChef (edited 10/31/2011 7:53p).]

Chef, looks delicious but I have a question. Why add the meat to the aromatics, thus losing the fond from browning. Just curious.

Good...I wouldn't want you messing up my recipe anyways.

2 lbs 1/2" diced chuck or Tri-tip
1 large onion finely diced, approx 1.5c
1/2c minced garlic approx half a bulb
2-3 jalapeos finely minced
4oz mixed dried chiles
1 Tbls ancho chile powder
1 Tbls new Mexico chile powder
1 Tbls cumin
1 tsp ground coriander
1 tsp dried oregano
1 can tomato paste
1 12oz American pilsner

20 minutes ahead of time place dried chiles in a bowl and cover with lightly salted boiling water. After soaking put in a blender and add just enough reserved water to puree. Strain through a fine mesh strainer pushing down with a spatula as you work. Set aside

Season beef with salt and pepper. In a large pan brown beef in vegetable oil at high heat. Work in batches to ensure thorough browning. Once all meat is browned deglaze pan with 1/4 of the beer being sure to scrape all browned bits off the bottom.

While the meat is browning, in a separate large pot, sautee the onion and jalapeo in oil until almost tender. Add in garlic and more oil if necessary and continue sauting until all vegetables are tender. Season everything with salt and pepper as you are cooking. Once the veggies are cooked add in the browned beef and the pan drippings.

Sprinkle all thee dried spices and add in the can of tomato paste. Continue cooking until liquid has evaporated and fry the tomato paste for a minute. Now add in the beer and chile puree and adjust heat to a low simmer. Cook for 2-3 hours until beef is tender. Adjust liquid with beef stock as needed during cooking.