Ingredients
2 lb. chuck roast
3 tbsp. canola oil
3 onions
4 clove garlic
5 tbsp. chili powder
1 jalapeño
2 tsp. ground coriander
2 tbsp. ground cumin
2 c. beef stock (fresh or store-bought)
1 c. dark beer
1 can tomatoes
1/2 c. canned corn
1 can black beans
1 can pinto beans
1 tbsp. masa (corn flour)
2 tsp. kosher salt
1 tsp. Pepper
sour cream
chopped scallions
cilantro
Cheddar cheese
Hot red chili flakes
crushed tortilla chips
Preparation
Step 1Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Brown half of the meat in 1 tablespoon canola oil (about 8 minutes). Strain the meat through a strainer in the sink and let the fat drain; set aside.Step 2Wipe down the frying pan using a paper towel and clean off as much residual bits from the bottom as you can. Heat 1 tablespoon of canola oil and cook the remaining beef using the same process.Step 3In a large sauce pot, add 1 tablespoon of canola oil and heat until hot. Add the onions and sauté just until translucent, about 5 to 8 minutes. Add garlic and sauté for 1 minute. Add chili powder, jalapeño, coriander, cumin and mix well. Cook for 1 minute. Add beef stock, beer, tomatoes, corn, beans and the beef. Cover and simmer on low heat for 1 hour, checking and stirring every 15 minutes.Step 4Add masa and simmer 10 minutes. Season with kosher salt and crushed pepper.Step 5Serve in heated bowls and garnish with sour cream, chopped scallions, cilantro, cheddar cheese and hot red chili flakes! Jalapeños optional.
