The subtle, smoky heat of chipotle peppers and the bright snap of pickled onions make this rich stew one of our favorites, and Shawn often requests it.
Unlike other chili recipes that use ground meat, this one calls for cubes of stew beef that, combined with the cornmeal used to thicken it, give the chili a rustic feel that reminds me of cowboys eating around a campfire. This chili is hearty enough to serve on it’s own – no need for rice – but I like to have a few corn tortillas on the side to help sop up the last bits of sauce.
Don’t be tempted to skip the onions – they’re what makes this dish, and it just isn’t the same at all without them.
Tip: I almost always buy packages of pre-cubed stew beef for this recipe, but I find that it’s best to cut each cube into two or three pieces before cooking. Otherwise, they’re too big and I need to use a knife in order to eat my chili. Cutting the cubes into smaller pieces also increases the surface area of the beef, making more room for the other flavors. If you can’t find pre-cubed meat, you can use a chuck roast or any other cut of meat suitable for stewing/braising.
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 white onion, chopped
- 4 cloves garlic, minced3 chipotle peppers, chopped + 1 Tbs adobo
- 1 tsp each: cocoa powder, ground coriander, dried oregano
- 2 tsp ground cumin
- 1 cup dry red wine
- Juice from 1 lime
- 4 cups reduced-sodium beef broth
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons cornmeal
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- 1 red onion, sliced
- 1/2 cup apple cider vinegar
- 1 tsp sugar
- 1 pinch salt
- 2 allspice berries
- 2 juniper berries
- 1 bay leaf
- Heat a heavy pot over medium-high heat. Add half of beef to pan; cook 5 minutes or until browned. Remove beef from pan. Repeat with remaining beef.
- Add onion and garlic to pan; cook for 4 minutes, or until softened. Add the beef, chipotles and adobo, and spices. Cook for 1 minute, stirring constantly.**
- Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally and using your spoon to break up the tomatoes.
- Stir in the cornmeal and beans. Cover, reduce heat, and simmer for 30 minutes. Stir in the cilantro.
- Serve the chili topped with picked onions and any other toppings of your choice.
- ** At this point, you can transfer the beef to a crockpot and cook it, along with all of the remaining ingredients except for the cornmeal and pickled onions, on high for 8 hours. Add the cornmeal 30 minutes prior to serving.
- Combine all ingredients in a small saucepan and bring to a boil. Immediately remove from heat. Store onions in the liquid until ready to use.
- They will keep well in the refrigerator for several days.