RED-EYE CHILI

Red-Eye Chili image

Provided by ratherbeswimmin

Categories Meat

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more as needed
3 lbs boneless beef chuck, cut into 1-inch cubes
1 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded, finely chopped
6 garlic cloves, finely chopped
2 tablespoons pure ground dried ancho chile powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cups strong brewed coffee (not dark-roast or espresso)
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup yellow cornmeal
1 ounce unsweetened chocolate, coarsely chopped

Steps:

Position a rack in the center of the oven and preheat oven to 300°.
In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
Season the beef with the salt and pepper.
In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
Using a slotted spoon, transfer the beef to a plate.
Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
Stir in the coffee and tomatoes.
Bring to a boil over high heat, scraping up the browned bits in the pan.
Return the beef and any collected juices to the pot.
Cover the pot and place in the oven.
Bake until the meat is very tender, about 2 1/4 hours.
Remove from the oven and let stand for 5 minutes.
Skim off and discard the fat that rises to the surface.
Return the pot to medium heat.
Whisk in the cornmeal and chocolate.
Cook until the sauce boils and thickens, about 2 minutes.
Season with salt and pepper; serve hot.