By: Corrie Snell
3 pounds boneless beef chuck
2 medium yellow onions
2 poblanos, seeded
1 jalapeño, seeded
5 cloves of garlic
1 tbs. ground cumin
1 tbs. ground ancho
1tbs. ground chipotle
2 tsp. ground coriander
1 1/2 tsp. oregano
2 1/2 cups beef stock or bone broth
1- 14 1/2 oz. can diced tomatoes
Toppings: cubed avocado, diced red onion, chopped cilantro, more lime juice.
Instructions: Cut beef chuck into bite-sized cubes. On medium high heat, brown the beef in olive oil on all sides in small batches. Remove each batch, and set aside. Replenish oil in pan as needed.
Meanwhile, chop and dice the poblanos and onion medium. Mince the jalapeño and garlic. Mix oregano and spices together in a small bowl.
Once all meat is browned, sauté onions, poblanos, and jalapeño until soft, in additional oil if needed. Add garlic and continue sautéing one minute. Add spice mixture and stir until well combined and fragrant 1-2 minutes more.
Pour 2 1/2 cups beef stock into pot, along with the browned meat, canned tomatoes and their juice, 2 tsp. salt, and the juice of 1/2 a lime. Stir well, then cover and simmer 1 1/2 hours.
Remove lid, and continue to simmer 30 minutes more. Stir in juice from remaining lime half, and season chili to taste with salt. Can be served immediately, topped with generous portions of avocado, and other toppings listed above. However, as is usual with this type of dish, it can be made 1-2 days ahead, kept in the refrigerator, and only tastes better as flavors meld.
Notes: This recipe is adapted from Fine Cooking. The biggest change was replacing the beans in their recipe with more meat, and using beef stock instead of water.