1 ½lbschuck tender steakpatted dry with paper towels, cut into bite-size pieces and lightly salted.
1Medium white oniondiced
1anaheim chiliseeds and stem removed, chopped into small pieces
1-2jalapeno peppersseeds and stem removed, chopped into small pieces
3clovesgarlicminced
114 oz candiced tomatoes preferably fire-roasted not drained
115 oz canblack beans rinsed and drained
115 oz canpinto beansrinsed and drained
1cupchicken broth
2Tbspchili powder
1 ½Tbspcornmeal½ Tbsp = 1 ½ tsp
2tspmolasses
1tspcocoa powder
1tspcumin
½tspground pepper
½tspsalt
½tspcayenne pepperomit if you don't want the chili to be very spicy
1cupbeer
Instructions
Preheat oven to 300F
Pour 2 Tbsp olive oil into cast iron dutch oven and heat over medium heat until warm.
Add onion, anaheim chili pepper, and jalapeno peppers. Stir occasionally until onions are translucent.
Add garlic, cook 1 minute.
Add tomatoes and beans. Stir well.
Add chicken broth, molasses, cocoa powder, cornmeal and spices (cumin, ground pepper, salt and cayenne, if using). Stir well.
Increase heat to high and bring to a boil, stirring frequently.
Reduce heat and leave on low while you prepare the steak.
In large saucepan, heat 1 Tbsp olive oil over medium heat.
Add (cut up) steak and cook just until browned (on all sides).
Pour steak and any juices into dutch oven and stir.
Return pan to burner and add beer to the pan. Increase heat to medium-high and bring to simmer, scraping the bottom and sides of the pan until residual browning has come clean.
Pour beer and juices/steak bits into dutch oven.
Stir well, cover dutch oven with lid and transfer to 300F oven.
Cook for 45 minutes-1 hour, remove lid and allow to cool slightly before serving.
Top with shredded cheese, sour cream, and chopped green onions, if desired.