- 2 tablespoons extra-virgin olive oil
- 1 pound boneless beef chuck, cut into 1/2-inch cubes
- Salt and freshly ground pepper
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 tablespoon pure ancho chile powder
- 1 1/2 teaspoons ground cumin
- 2 cups beef stock or low-sodium broth
- 1 tablespoon minced canned chipotle in adobo
- 1 1/2 teaspoons fine cornmeal or masa harina
- One 14-ounce can pinto beans, drained and rinsed
- 1 tablespoon chopped cilantro
- Steamed rice, tortilla chips, shredded Monterey Jack cheese and sour cream, for serving
- In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Season the beef with salt and pepper, add it to the pot and cook over high heat, stirring occasionally, until browned, about 7 minutes. Add the onion, garlic, ancho chile powder and cumin and cook, stirring, until the onion is softened, about 5 minutes. Add the beef stock and chipotle and bring to a simmer. Partially cover and cook over low heat, stirring occasionally, until the meat is very tender, about 1 1/2 hours.
- Stir the cornmeal into the chili and simmer until just thickened, about 5 minutes. Stir in the beans and cook just until heated through, then stir in the cilantro. Serve the chili in bowls over steamed rice. Pass the tortilla chips, cheese and sour cream at the table.
Contributed By Grace Parisi Photo Published