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Quick Facts:

Serves 8 - 10


¼ cup rice bran oil
3 lb stew meat
1 large onion, minced
2 poblanos, minced
4 cloves garlic minced
2 Tbsp chili powder
2 tsp cumin
2 tsp coriander
2 minced chipotle peppers in adobo
1 28 oz box pureed tomatoes
1 cup beef stock
1 lager beer
1 cup sour cream
Zest and juice of one lime
2 cups grated sharp cheddar cheese
1 bunch green onion, green party only cut on a diagonal
Salt and pepper, to taste


1. Dry the beef pieces with paper towels. Season the beef with salt and pepper. Heat oil in a Dutch oven over medium high heat until very hot. Brown the beef in batches until nicely browned. Remove and set aside.
2. Add the onion, poblanos and more oil, if necessary and sauté the onion and poblanos. When limp add the garlic and dried spices and toast for another minute. Add the chipotle peppers, tomatoes, stock, beef and beer. Cover and cook until the meat is very tender about 2 ½ hours.
3. Combine the sour cream with the juice of a lime to taste. Serve the chili piping hot with sour cream, cheese and green onion garnish.

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