-
1
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin.
-
2
Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
-
3
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat.
-
4
Add the meat and sear, stirring, until no longer pink.
-
5
Lower the heat to medium-high.
-
6
Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes.
-
7
Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds.
-
8
Add the tomatoes and cook, stirring, for 1 minute.
-
9
Add the beer and tequila and cook, stirring, to deglaze the pan.
-
10
Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil.
-
11
Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick.
-
12
When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
-
13
Remove from the heat and correct the seasoning, to taste.
-
14
Skim any fat from the surface.
-
15
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream.
-
16
Serve with hot cornbread.
