With a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this chili may not hail from Texas, but it’s sure to be a crowd pleaser.
Active preparation time: 35 minutes
Total time: 2 hours
Serves: 8
2 oz (57 g) New Mexico chile, dry
1½ cup (355 ml) doppelbock
2 lb (907 g) beef stew meat
¼ cup (59 ml) canola oil
2 yellow onions, small dice
2 poblano peppers, large dice
2 green bell peppers, large dice
Two 15 oz (425 g) cans diced tomato
½ cup chili powder
2 Tbs kosher salt
Sour cream
Scallions, thinly sliced on the diagonal