walton_eats

1 lb beef stew meat, cut into 1/2" chunks
Olive oil
1 large yellow onion, frenched
4 cloves garlic, minced or pressed
Kosher salt
1 tbsp ancho chili powder
1 tbsp medium hot chili powder
1 tbsp sweet smoked paprika
2 tbsp mild chili powder
1 tbsp tomato paste
1-2 tbsp unsweetened cocoa powder
1 tbsp brown sugar
2 tbsp pomegranate syrup
1/2 bottle Guiness Stout
1-1/2 cups low-sodium beef stock or broth
1 14-oz can petite diced tomatoes
2 16-oz cans pinto beans, drained
1 16-oz can black beans, drained

Toppings:
Shredded cheddar cheese
Sour cream
Chopped avocado
Sliced green onion
Chopped red onion

Saute stew meat in olive oil, in batches, until well browned, removing meat from pot as it's cooked. Saute onions in pot until soft. Add garlic and saute another two or three minutes. Add chili powders and paprika, tomato paste and a bit of salt. Saute for another minute or so. Deglaze pan with stout. Add beef broth, sugar, syrup, cocoa and tomatoes. Bring to a simmer. Cover and let simmer for two hours or until meat is very tender.

Add drained beans and simmer for another 30 minutes. Taste for seasoning and add salt as necessary. Choose your favorite toppings. Really good with sweet cornbread and Mexican beer.

I hadn't made Cincinnati Chili in forever, so I got out the cast iron pan and opened my spice cupboard. The house smells marvelous and we ate too much!



( Recipe and more pictures here )