Texas Beef Chili With Poblanos And Beer

• 3 Tbs. olive oil
• 2 large sweet onions, diced
• 2 large poblano peppers, diced
• 5 cloves garlic, minced
• Kosher salt
• 4 1/2 lb. boneless beef chuck, cut into 1" cubes
• 2 bay leaves
• 2 cinnamon sticks
• 3 Tbs. New Mexico chile powder
• 1 Tbs. chipotle chile powder
• 1 Tbs. ground cumin
• 1/8 tsp. ground cloves
• 12 oz. Shiner Bock, Dos Equis Amber, or Anchor Steam
• 1 1/2 quarts beef broth
• For Garnish
• 2 14 oz cans kidney beans
• 1 red onion chopped
• 3 medium tomatoes chopped
• chopped cilantor
• plain yogurt

1. In a 12 inch skillet, heat 2 Tbs. of olive oil over med-high heat. Add the onions and saute until starting to brown. Add poblanos, reduce to medium heat until poblanos are soft. Add garlic, 1 tsp salt and saute for 5 min.
2. Meanwhile, heat 1 Tbs olive oil in Dutch oven over med high heat. Sear beef cubes until browned and crusty on two sides. Work in batches. Transfer beef to a bowl.
3. When all the beef is seared and set aside, add onions and pepper to the pan, along with bay leaves, chile powders, cumin, and cloves and cook, stirring 15 - 30 seconds. Slowly add beer while scraping the pan bottom with wooden spoon. Simmer until the beer is reduced by about half and the mixture has thickened 5-7 min. Add beef. Bring to simmer and then reduce heat to med low heat. Simmer for 3 hours stirring occasionally. Discard bay leaves and cinnamon sticks.

olive oil, sweet onions, peppers, garlic, kosher salt, boneless beef chuck, bay leaves, cinnamon sticks, new mexico, chile powder, ground cumin, ground cloves, shiner, beef broth, kidney beans, red onion, tomatoes, cilantor, yogurt

Taken from www.epicurious.com/recipes/member/views/texas-beef-chili-with-poblanos-and-beer-50122738 (may not work)