- 2 Tbsp. vegetable oil, divided
- 1 pound ground beef
- 1 pound beef stew meat
- 1 medium onion, chopped
- 7 cloves garlic, peeled and chopped
- 3 Tbsp. ancho chili powder
- 1½ tsp. cayenne pepper
- 2 Tbsp. ground cumin, fresh ground
- ½ tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 2 tsp. dried oregano
- 1½ tsp. kosher salt
- 6oz dark beer such as Summit Winter Ale
- 1 cup low-sodium beef broth
- 1 (15oz) can tomato sauce
- 1 (14oz) can diced tomatoes in juice
- 1 Tbsp. tomato paste
- 3 Tbsp. masa*
- 1 (15oz) can S&W Pinto Beans, drained and rinsed
- 1-3 Anaheim peppers (depending on how spicy you want the chili)
- 1 Tbsp. dark brown sugar
- 1.5 Tbsp. distilled white vinegar
- Sharp cheddar
- Red or green onion
- Sour cream
- Roast Anaheim peppers on baking sheet in oven at 450F for about 5-7 minutes until blistered. Transfer peppers to airtight plastic container with lid (peppers will continue to steam) for 10 minutes. Peel skins, remove seeds, and chop chilis. Transfer to crockpot.
- Heat 1 Tbsp. oil, sprinkle 1 tsp. stew meat with salt, and brown over high heat in a heavy skillet. Transfer with a slotted spoon to crockpot. Add ground beef until browned, drain, and add to crockpot.
- Reduce heat to medium then add onions to skillet with remaining 1 Tbsp. oil until soft. Stir in garlic, spices, remaining ½ tsp. salt, beer, and low-sodium broth. Bring to a boil, scraping up brown bits, then transfer to crockpot.
- Add remaining ingredients to crockpot and stir well.
- Heat on low for ~5 hours or until stew meat can be cut with a fork.
.* Masa is can be found in the Hispanic section of the supermarket
** Chili can be prepared one day in advance of cooking