Ingredients
3 Tbs. olive oil
2 large sweet onions, diced
2 large poblano peppers, diced
5 cloves garlic, minced
Kosher salt
4 1/2 lb. boneless beef chuck, cut into 1" cubes
2 bay leaves
2 cinnamon sticks
3 Tbs. New Mexico chile powder
1 Tbs. chipotle chile powder
1 Tbs. ground cumin
1/8 tsp. ground cloves
12 oz. Shiner Bock, Dos Equis Amber, or Anchor Steam
1 1/2 quarts beef broth
For Garnish
2 14 oz cans kidney beans
1 red onion chopped
3 medium tomatoes chopped
chopped cilantor
plain yogurt
Preparation
In a 12 inch skillet, heat 2 Tbs. of olive oil over med-high heat. Add the onions and saute until starting to brown. Add poblanos, reduce to medium heat until poblanos are soft. Add garlic, 1 tsp salt and saute for 5 min.
Meanwhile, heat 1 Tbs olive oil in Dutch oven over med high heat. Sear beef cubes until browned and crusty on two sides. Work in batches. Transfer beef to a bowl.
When all the beef is seared and set aside, add onions and pepper to the pan, along with bay leaves, chile powders, cumin, and cloves and cook, stirring 15 - 30 seconds. Slowly add beer while scraping the pan bottom with wooden spoon. Simmer until the beer is reduced by about half and the mixture has thickened 5-7 min. Add beef. Bring to simmer and then reduce heat to med low heat. Simmer for 3 hours stirring occasionally. Discard bay leaves and cinnamon sticks.
