Meaty Chili with Pinto Beans and Roasted Anaheim Peppers

6-8 Servings

Ingredients:

• 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

Garnish:

• Sharp cheddar
• Red or green onion
• Sour cream

Directions:

1. 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.
2. 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.
3. 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.
4. Add remaining ingredients to crockpot and stir well.
5. 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

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