Red Beef Chilli

  • 4 tbsp olive oil
  • 900g bottom round beef, cut into 1cm cubes
  • Salt and freshly ground black pepper
  • 1 tbsp ground cumin
  • 1 (350ml) bottle dark beer
  • 2 tbsp finely chopped milk chocolate
  • 1 large red onion, finely diced
  • 4 cloves garlic, finely chopped
  • 1/2 poblano, seeded and finely chopped
  • 1 tsp seeded and chopped habanero
  • 1 Thai bird chilli, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 1 tbsp chipotle pepper puree
  • 1 tbsp ancho chilli powder
  • 1 tbsp cascabel chilli powder
  • 1 tbsp pasilla chilli powder
  • 1 tsp New Mexican chilli powder
  • 1.2litres homemade chicken stock, or tinned low-sodium or water
  • 1 (450g) tin whole tomatoes, drained and pureed
  • 2 tbsp maple syrup, or more, to taste
  • For toasted cumin crema:
  • 1 tbsp cumin seed
  • 240g Mexican crema or creme fraiche
  • Salt and freshly ground black pepper
1) Heat 3 tbsp of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.

2) In a separate pot, add 1 tbsp of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jaalapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.

3) Serve with a dollop of Toasted cumin crema.

4) Toasted Cumin Crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

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