240 minutes
A robust and flavorful chili made with dried ancho chiles, pinto beans, and tender blade steak, perfect for a hearty meal.
Dried Pinto Beans, rinsed and picked over
cups
Dried Ancho Chiles, stems and seeds removed, flesh torn into 1-inch pieces
0 oz
Dried Árbol Chiles, stems removed, pods split, and seeds removed
each
Cornmeal
tablespoons
teaspoons
teaspoons
Cocoa Powder
teaspoons
Low-Sodium Chicken Broth
cups
Medium Onions, cut into 3/4-inch pieces
each
Small Jalapeño Chiles, stems and seeds removed, flesh cut into 1/2-inch pieces
each
tablespoons
Garlic Clove, minced or pressed
teaspoons
Diced Tomatoes, canned
0 oz
teaspoons
Blade Steak, 3/4 inch thick, trimmed of gristle and fat, cut into 3/4-inch pieces
0 lb
Mild-Flavored Lager, bottle
0 oz
tablespoons
1. Soak the Beans
Combine 3 tablespoons of salt with 4 quarts of water in a large Dutch oven. Add the dried pinto beans and bring the mixture to a boil. Once it reaches a boil, remove it from the heat and let it stand for an hour.
2. Prepare the Chiles
Preheat your oven to 300 degrees. In a 12-inch skillet, toast the ancho chiles over medium heat for about 4-6 minutes until they become fragrant. Transfer the toasted anchos to a food processor, then add the árbol chiles, cornmeal, oregano, cumin, cocoa powder, and 1/2 teaspoon of salt. Process this mixture for about 2 minutes until it forms a fine powder. Add 1/2 cup of chicken broth to the processor and blend for 45 seconds until you have a smooth paste.
3. Prepare the Vegetables
Pulse the onions and jalapeños in the food processor in four 1-second pulses to achieve a chunky salsa-like consistency. Heat 1 tablespoon of oil in the Dutch oven over medium heat, then add the onion and jalapeño mixture. Cook this for about 7-9 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until the garlic becomes fragrant.
4. Combine Ingredients
Stir in the chili paste, diced tomatoes, and molasses until everything is well combined. Add the remaining 2 cups of chicken broth and the drained pinto beans. Bring the mixture to a boil, then reduce to a simmer.
5. Brown the Beef
In a separate 12-inch skillet, heat another tablespoon of oil over medium-high heat. Add half of the beef pieces and cook them for about 10 minutes until they are browned on all sides. Transfer the browned beef to the Dutch oven. Pour half a bottle of lager into the skillet, scraping up any browned bits, then add this liquid to the Dutch oven as well. Repeat the process with the remaining oil, steak, and lager.
6. Cook the Chili
Once all the meat and lager have been added to the Dutch oven, bring the mixture back to a simmer. Cover the pot and transfer it to the preheated oven. Let the chili cook for 1.5 to 2 hours until the meat is tender and the flavors have melded together.
7. Rest and Serve
Allow the chili to stand for 10 minutes before serving, stirring occasionally. Finally, season the chili to taste with additional salt if needed. Serve and enjoy your hearty ancho and pinto bean chili with a side of your favorite toppings.
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