With a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this red chili may not hail from Texas, but it’s sure to be a crowd pleaser.
Active preparation time: 35 minutes
Total time: 2 hours
2 oz (57 g) New Mexico chile, dry
1½ cup (12 fl oz/355 ml) doppelbock
2 lb (907 g) beef stew meat
¼ cup (2 fl oz/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
Scallions, thinly sliced on the diagonal
Peheat the oven to 350°F (177°C). Place dried chiles on a sheet pan and roast for 10–15 minutes until fragrant. Remove from the oven, cool, and remove the stems and seeds. Place in a blender, add enough beer to cover, and purée. Reserve.
In a large pan, brown the meat on all sides in the canola oil over high heat. You may have to do this in batches to avoid steaming the meat. Add the onions and peppers and reduce the heat to medium. Cook for 5 minutes. Add the tomatoes, chili powder, chile purée, and salt and cook until the beef is tender, about an hour, adding beer as necessary if the chili thickens too much. Adjust seasoning as necessary.
Serve the chili topped with sour cream and scallions and accompanied by tortilla chips.
BEER SUGGESTIONS: Epic Double Skull Dopplebock (Salt Lake City, Utah), Ayinger Celebrator Dopplebock (Aying, Germany), or for a bit of extra smokiness, Aecht Schlenkerla Eiche Dopplebock (Bamberg, Germany).
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