Red-eye Chili

Total Time: 3 hrs 5 mins Preparation Time: 45 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil, plus more as needed
• 3 lbs boneless beef chuck, cut into 1-inch cubes
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper, plus more to taste
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded, finely chopped
• 6 garlic cloves, finely chopped
• 2 tablespoons pure ground dried ancho chile powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 cups strong brewed coffee (not dark-roast or espresso)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/4 cup yellow cornmeal
• 1 ounce unsweetened chocolate, coarsely chopped

Recipe

• 1 position a rack in the center of the oven and preheat oven to 300°.
• 2 in a large dutch oven, heat 1 tablespoon oil over med-high heat.
• 3 season the beef with the salt and pepper.
• 4 in batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
• 5 using a slotted spoon, transfer the beef to a plate.
• 6 pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
• 7 add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
• 8 stir in the garlic and cook until fragrant, about 1 minute.
• 9 stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
• 10 stir in the coffee and tomatoes.
• 11 bring to a boil over high heat, scraping up the browned bits in the pan.
• 12 return the beef and any collected juices to the pot.
• 13 cover the pot and place in the oven.
• 14 bake until the meat is very tender, about 2 1/4 hours.
• 15 remove from the oven and let stand for 5 minutes.
• 16 skim off and discard the fat that rises to the surface.
• 17 return the pot to medium heat.
• 18 whisk in the cornmeal and chocolate.
• 19 cook until the sauce boils and thickens, about 2 minutes.
• 20 season with salt and pepper; serve hot.