Chili Con Carne

Ingredients

• 2 cup(s) reduced-sodium chicken broth, divided
• 5 item(s) dried ancho pepper(s), small, seeded
• 2 item(s) dried chile de arbol, small, seeded
• 1/2 cup(s) yellow cornmeal
• 1 Tbsp unsweetened cocoa powder
• 1 Tbsp dark brown sugar
• 1 Tbsp minced garlic
• 2 tsp dried oregano
• 2 tsp ground cumin
• 3 pound(s) uncooked lean trimmed boneless chuck steak, diced
• 1 1/2 tsp kosher salt, or to taste
• 1 /4 tsp black pepper
• 1 spray(s) cooking spray
• 2 large uncooked onion(s), finely chopped
• 16 oz cremini mushroom(s), sliced
• 2 small jalape€o pepper(s), seeded, minced
• 8 fl oz light beer
• 15 oz canned diced tomatoes, with their liquid
• 45 oz canned kidney beans, rinsed, drained
• 1 Tbsp fresh lime juice

Instructions

1. Microwave 1 cup broth in a medium glass bowl until hot (or heat on stove and pour into bowl); add dried chilies and soak for 10 to 15 minutes to soften. Place chilies and their liquid in a blender or food processor along with cornmeal, cocoa powder, sugar, garlic, oregano and cumin; process until smooth and set aside.
2. In a large bowl, toss beef with salt and pepper.
3. Coat a large Dutch oven with cooking spray and heat over medium heat. Add onion, mushrooms and jalape€o; cook, stirring often, until onions are softened and mushrooms begin to brown, about 5 to10 minutes.
4. Add beer; bring to a boil over high heat. Stir in reserved chili puree, remaining 1 c broth and tomatoes with their liquid.
5. Add beef; reduce heat to medium-low, cover and simmer until tender, about 1 1/2 to 2 hours (or cook in a 250øF oven for 1 1/2 to 2 hours).
6. Add beans, stir and heat through, about 5 minutes; stir in lime juice and adjust seasonings to taste. Yields about 1 cup per serving.

Notes

Yields about 1 cup per serving.

Garnish with thinly sliced radishes if desired.