-
1
This dish is a Chili con Carne made with stew meat rather than ground chuck.
-
2
It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
-
3
Preheat the oven to 275 degrees F.
-
4
Stem and seed the chiles and place in a pot with beef stock over high heat.
-
5
Bring to a boil, then reduce the heat and simmer gently to reconstitute.
-
6
Cook's Note: Use a little water to supplement if stock alone will not cover peppers.
-
7
Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp.
-
8
Remove with a slotted spoon.
-
9
Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat.
-
10
Brown the meat in 2 batches if necessary in order not to crowd the pan.
-
11
Remove the meat and add another drizzle of oil, if necessary.
-
12
Add the onions, and garlic and soften a few minutes.
-
13
Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine.
-
14
Deglaze the pan with beer and evaporate.
-
15
In a food processor, puree the softened peppers and stock with tomatoes.
-
16
Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey.
-
17
Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork.
-
18
Cool and store for a make-ahead meal.
-
19
Reheat over medium heat and add the lime juice just before serving.
-
20
Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
