Smoky chipotle chili

A modern twist on a classic chili that combines the perfect combinations of smoke and heat.  Instead of ground beef, this recipe takes advantage of the flavorful beef shoulder or arm / blade roasts. Can't stand the heat? Dial back the adobe chili to lay off the heat. Want to live dangerously? Pile them on to live the spicy life.  Serve with a side of cornbread and a tall glass of beer to make those taste buds sing for joy. 

  •    Time: Two and a half hours
  •    6 to 8 servings

Ingredients

  • 2-1/2 pounds beef Shoulder, Arm or Blade Boneless, cut into 1/2 inch pieces
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 can  (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  • 1 bottle (12 ounces) beer
  • 2 tablespoons adobo sauce from chipotle peppers
  • 1 tablespoon minced chipotle peppers
  • 1 can (15 ounces) black beans, rinsed, drained
  • 3 tablespoons masa harina
  • Sour Cream
  • Cheese

Instructions

  1. Cut beef roast into 1/2 inch pieces. Heat 1 tablespoon of vegetable oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt. 
  2. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chili peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours until beef is fork tender. 
  3. Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. 
  4. Add sour cream and cheese to taste.
  5. Optional: Serve with beer.