- 1 Tablespoon whole cumin seeds
- 1 1/2 teaspoons whole coriander seeds
- 3 Tablespoons vegetable oil
- 4 pounds beef chuck roast
- 1 1/4 teaspoons salt
- 1 large white onion, chopped
- 2 Tablespoons minced garlic5 large jalepenos, stemmed, seeded & chopped
- 1 corn tortilla, chopped
- 2 Tablespoons chili powder
- 1 Tablespoon oregano
- 1 (12 ounce) bottle beer
- 1 (28-ounce) can diced tomatoes
- 1 ounce unsweetened chocolate
- 3 whole large dried red chiles
- In a small heavy skillet, toast cumin and coriander seeds until fragrant. Place in a coffee grinder and grind into a powder. Set aside.
- Meanwhile, heat oil in a large pot over high-heat.
- Roughly cut beef into 2-inch cubes and sprinkle with salt. Add to pot in batches to avoid crowding the pot. Brown meat evenly on all sides. Once meat is cooked, place on paper towels to drain and continue cooking the remaining meat. Add more oil to the pan as needed.
- Once all meat is cooked and set aside. To the pot add onion, garlic, jalapeños, tortilla, chile powder, cumin-coriander powder and oregano. Cook, stirring often, until onion has softened, 5 - 10 minutes.
- Add meat back to the pot along with beer, tomatoes, chocolate, whole dried chiles and 4 cups of water. Mix well.
- Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made. Serve with sour cream, cheese and cornbread if desired.
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