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1
In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
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2
Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
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3
Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
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4
Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
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5
Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
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6
Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
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7
Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
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8
If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
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9
Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
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10
Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).
