📝 About This Recipe
This isn't just a stew; it's a deep, soul-warming journey into the heart of Tex-Mex comfort. This recipe balances the smoky heat of chipotle with the richness of dark chocolate and espresso to create a complex, velvet-textured sauce. Perfect for a chilly evening, this one-pot masterpiece develops even deeper flavor if left to sit overnight, making it the ultimate centerpiece for a communal dinner.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Chuck Steak (cut into 1/2-inch cubes for better texture than ground beef)
- 2 large Yellow Onion (finely diced)
- 5 cloves Garlic (minced)
- 1 large Poblano Pepper (seeded and diced)
The Spice Profile
- 3 tablespoons Chili Powder (use a high-quality dark blend)
- 2 teaspoons Ground Cumin (toasted if possible)
- 1 tablespoon Smoked Paprika (pimentón)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 2 tablespoons Chipotle in Adobo (finely minced)
The Braising Liquid
- 2 cups Beef Stock (low sodium)
- 28 ounces Crushed Tomatoes (canned)
- 12 ounces Dark Beer (such as a Stout or Porter)
- 1 shot Strong Espresso (or 1 tsp instant coffee granules)
- 1 ounce Dark Chocolate (at least 70% cocoa)
- 30 ounces Kidney Beans (two cans, rinsed and drained)
For Garnish
- 1/2 cup Sour Cream (full fat)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 cup Cheddar Cheese (sharp, shredded)
- 2 Lime (cut into wedges)
👨🍳 Instructions
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1
Pat the cubed chuck steak dry with paper towels and season generously with salt and black pepper. This ensures a better sear.
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2
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches to avoid crowding the pan, cooking until a deep brown crust forms on all sides (about 5-7 minutes per batch).
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3
Remove the beef with a slotted spoon and set aside. In the same pot, add the diced onions and poblano pepper. Sauté for 5-6 minutes until softened and translucent, scraping up the brown bits (fond) from the bottom of the pot.
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4
Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1-2 minutes until the spices are fragrant and slightly toasted.
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5
Stir in the chipotle in adobo and tomato paste (if using), cooking for another minute to deepen the color.
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6
Deglaze the pot by pouring in the dark beer. Use a wooden spoon to scrape every bit of flavor off the bottom. Let the beer reduce by half, about 3-4 minutes.
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7
Return the beef and any accumulated juices back to the pot. Add the crushed tomatoes, beef stock, and espresso.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 30 minutes.
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9
After 90 minutes, stir in the rinsed kidney beans and the square of dark chocolate. The chocolate will melt and give the sauce a glossy, rich finish.
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10
Continue to simmer, uncovered this time, for another 30-45 minutes. This allows the sauce to thicken to your desired consistency and the beef to become fork-tender.
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11
Taste and adjust seasoning. Add more salt if needed, or a pinch of sugar if the tomatoes are too acidic.
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12
Remove from heat and let the chili rest for 10 minutes before serving. This allows the oils to settle and the flavors to harmonize.
💡 Chef's Tips
Using cubed chuck steak instead of ground beef provides a much more 'authentic' and satisfying texture. Don't skip the dark chocolate and coffee; they don't make it taste like dessert, but they add an incredible umami depth. If the chili is too thin, mash a handful of the beans against the side of the pot and stir them back in to act as a natural thickener. For the best flavor, make this a day in advance; the spices mellow and the meat absorbs more of the sauce overnight.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or with a side of warm, honey-glazed cornbread. Pair with a cold Mexican lager or a bold, peppery Syrah to complement the spices. Offer a 'toppings bar' with pickled jalapeños, diced avocado, and radishes for crunch. A squeeze of fresh lime juice right before eating is essential to cut through the richness of the beef.