Hearty Ancho & Jalapeño Beef Chili

1. Brown the Meat

Begin by searing the well-trimmed chuck-eye roast or blade steak. Heat a large pot or Dutch oven over medium-high heat. Add the meat in batches, ensuring not to overcrowd the pot, and sear on all sides until it is well-browned. This caramelization process is crucial as it adds a profound depth of flavor to your chili. Remove the browned meat and set it aside.

2. Toast and Grind Chiles

While the meat rests, heat a skillet over medium heat. Add the dried ancho chiles and dried de árbol chiles (or cayenne pepper). Toast them until they become fragrant and slightly darkened, which will intensify their flavors. Once toasted, transfer the chiles to a spice grinder and grind them into a fine powder.

3. Prepare Beans

In a separate saucepan, simmer the brined dried beans in water until they are tender but not mushy. This brining process ensures that the beans develop a creamy texture, perfect for our chili.

4. Combine Ingredients

Return the pot with the browned meat to the stove. Add the ground chiles, finely chopped fresh jalapeños, tender beans, beer, chicken broth, and light molasses. Stir everything together thoroughly. This combination of ingredients will allow the flavors to meld beautifully as the chili cooks.

5. Simmer and Thicken Chili

Bring the mixture to a gentle simmer and let it cook slowly, allowing the flavors to develop and the meat to become tender. After about an hour, sprinkle in the cornmeal. This will help thicken the chili to a hearty consistency. Continue to simmer until the chili is thick and satisfying.

6. Serve with Condiments

Ladle the chili into serving bowls and top with diced avocado, finely chopped red onion, chopped fresh cilantro, and a squeeze of lime. These fresh condiments will add a bright contrast to the rich, smoky chili.