4 ounces dried red New Mexico or California chilies
2 cans (12 oz. each) beer
8 pounds bone-in beef chuck
2 tablespoons vegetable oil
4 large onions, chopped
1 head garlic (about 15 cloves), minced or pressed
1-1/2 tablespoons each chili powder and paprika
4 teaspoons ground cumin
1 tablespoon dry oregano leaves
1-1/2 teaspoons sugar
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 can (14-1/2 ounces) regular-strength chicken broth
1 can (8 oz.) tomato sauce
2 tablespoons bourbon whiskey (optional)
salt
Directions
Soak pinto beans overnight, then cook as as in follow-
ing recipe
Rinse chilies and discard stems and seeds
Break chilies into pieces and combine with beer in a 5-
quart pan
Bring to a boil over high heat; then reduce
heat, cover, and simmer until chilies are soft (about 30
minutes)
Puree chilies and their cooking liquid in a food
processor or blender
With a spoon, push puree through
a fine wire strainer and discard residue
Set puree
aside.
Cut beef from bones
Trim and discard excess fat; cut
meat into 1-inch cubes
Heat oil in a 10-quart pan over
medium-high heat
Add meat, a little at a time, and
cook until well browned on all sides
Lift out meat and
set aside.
Add onions and garlic to pan
Cook over medium heat,
stirring often, until onions are soft (about 10 minutes)
Add chili powder, paprika, cumin, oregano, sugar,
coriander, red pepper, and allspice
Cook, stirring, for 2
minutes
Add beef and any juices that have
accumulated, chile puree, broth, tomato sauce, and
whiskey, if used
Stir well, then bring to a boil over high
heat; reduce heat, cover, and simmer, stirring occasion-
ally, until beef is very tender (about 2 hours)
Season to
taste with salt
Serve chili in individual bowls and top
with beans and condiments
The flavor of this excep-
tional chili really benefits from a day or two in the refrig-
erator
Just reheat and serve
Makes 10 to 12 servings.
COOKED PINTO BEANS
Sort 1 pound of dried pinto beans and remove any
debris
Rinse beans and place in a large bowl; cover with
water and let stand until next day.
Drain beans, discarding liquid
Combine beans, 8 cups
water, and 1 dry bay leaf in a 5-quart pan
Bring to a
boil over high heat
Reduce heat, cover, and simmer
until beans are very tender (1 to 11/2 hours)
Season to
taste with salt
Drain beans before serving.
CONDIMENT SUGGESTIONS
Serve in separate bowls: shredded Cheddar or Jack
cheese, sour cream, diced tomatoes, sliced green onions
(including tops), ripe olives, sliced ripe avocados and tor-
tilla chips according to your taste.
