Ingredients
Method
- Season 2 lbs cubed stewing beef with 3 tsp salt all over. Place in the fridge uncovered overnight, or as long as you have (ideally at least 30 minutes). Meanwhile, dice 1 yellow onion, 3 garlic cloves and the peppers from 1 can of chipotles in adobo.
- Lightly coat the bottom of a Dutch oven, or thick-bottomed pot, in neutral oil and heat on medium-high. Pat the beef dry using a paper towel, then sear until golden brown on at least 2 sides. Remove and set aside.
- Back in the pot, reduce to medium and add diced onion. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Using your spoon, create an opening in the bottom of the pot, add 1 tbsp cumin seeds, 1/2 tbsp paprika and 1/2 tbsp cayenne, giving it a stir and allowing it to toast briefly in the oil. Stir to incorporate throughout, then add in diced chipotle peppers and cook until the adobo starts to caramelize on the bottom of the pot, about 3 minutes. Deglaze with 1 433mL can beer, scraping up any fond as you go. Simmer on high until the alcohol smell is gone, about 2 minutes.
- Add 3 cups tomato passata, 5 cups water, 2 bay leaves and the seared beef. Bring to a gentle simmer, then place the lid on the pot, leaving 25% of the pot uncovered. Simmer on low like this for 3.5 hours, or until the liquid has reduced by 1/3 and the beef is tender enough to easily break with a fork.
- Serve warm with corn chips, sour cream, pickled jalapeños, grated cheddar cilantro and a squeeze of lime.
Notes
Make Ahead: Chili can be made 1-2 days in advance. Simmer until tender, then set aside to cool completely, before covering and storing in the fridge until ready to serve. Warm the chili on the stove top, by bringing it to a simmer, covering and letting cook until warmed-through. Or, by heating in a 300°F oven until wam, about 30 minutes.