Texas Beef Chili with Poblanos & Beer

Texas Beef Chili with Poblanos & Beer
Photo by Scott Phillips

Ingredients

  • 1/3 cup coarsely chopped fresh cilantro
  • 4-½ lb. boneless beef chuck, cut into 1-inch cubes
  • 2 bay leaves
  • 1 medium red onion, chopped
  • 1 tsp. kosher salt; more to taste
  • 5 cloves garlic, minced
  • 2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-½ cups)
  • + 12 more ingredients
    • 3 Tbs. New Mexico chile powder (or 2 tablespoons ancho chile powder)
    • 2 cinnamon sticks, 3 to 4 inches long
    • 12 oz. sour cream or whole-milk plain yogurt
    • 3 Tbs. olive oil; more as needed
    • 1 Tbs. chipotle chile powder
    • 1 Tbs. ground cumin
    • 1-½ qt. homemade or low-salt beef broth
    • 2 14-oz. cans kidney beans, rinsed and drained
    • 3 medium tomatoes, cored, seeded, and chopped
    • 2 large sweet onions, diced (about 4 cups)
    • 12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
    • 1/8 tsp. ground cloves

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and sauté until softened, translucent, and starting to brown, 8 to 10 min. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 min. If the pan se...

View full recipe at Fine Cooking

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