Ingredients:

  • 2 lbs beef chuck, cut into 1/2-inch cubes
  • 1 lb lean ground beef
  • 2 large yellow onions, finely diced
  • 1 poblano pepper, seeded and minced
  • 2 jalapeños, seeded and minced
  • 6 cloves garlic, smashed and minced
  • 3 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp unsweetened cocoa powder
  • 0.5 cup strong brewed espresso
  • 12 oz dark lager or stout
  • 29 oz crushed tomatoes
  • 15 oz kidney beans, rinsed and drained
  • 3 cups beef bone broth
  • 2 tbsp tomato paste

Instructions:

  1. Dry the meat. Pat the 2 lbs of beef chuck cubes and 1 lb ground beef dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Sear the chuck. Heat oil in your Dutch oven until it shimmers. Brown the chuck cubes in batches until a deep, dark crust forms. Avoid crowding the pan.
  3. Brown the ground beef. Remove the chuck, then add the ground beef. Cook until it is no longer pink and the bottom of the pan is coated in brown bits.
  4. Sauté the aromatics. Add the diced onions, poblano, jalapeño, and garlic. Cook for about 8 minutes until the onions are translucent and the pepper smell is sweet and pungent.
  5. Bloom the spices. Stir in the chili powder, smoked paprika, cumin, oregano, cocoa, and tomato paste. Cook for 2 minutes until the spices smell toasted and the paste turns brick red.
  6. Deglaze with beer. Pour in the 12 oz dark lager. Use a wooden spoon to scrape every bit of fond off the bottom.
  7. Combine the liquids. Add the espresso, crushed tomatoes, bone broth, and the seared chuck cubes.
  8. Begin the long braise. Bring to a boil, then reduce heat to a very low simmer. Cover and cook for 3 hours.
  9. Add the beans. Stir in the 15 oz kidney beans. Cook uncovered for another 30 minutes until the sauce is thick and the meat is tender enough to crush with a spoon.
  10. Final seasoning. Taste and add salt or a splash of vinegar if needed. The aroma should be a mix of chocolate, beef, and warm spice.