Chili with Noche Buena Beer

Chili Recipe with Noche Buena Beer

Ingredients:

• 1.5 lbs ground beef or beef chunks
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 1 bottle (355 ml) Noche Buena beer
• 1 cup beef broth
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 oz dark chocolate (70% cocoa or higher)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Optional toppings: sour cream, cheese, cilantro, lime wedges

Instructions:

1. Prepare the Chiles:
   • Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2–3 min. until fragrant. Then, place them in a bowl and cover with warm water. Soak for about 15 min. until softened.
2. Make the Chile Paste:
   • Once softened, blend the guajillo and ancho chiles with a little bit of the soaking water until a smooth paste forms. Set aside.
3. Cook the Beef:
   • Heat 2 Tbsp of olive oil in a large pot over medium heat. Add the beef and brown on all sides. Once browned, remove the beef from the pot and set aside.
4. Sauté the Vegetables:
   • In the same pot, add the diced onions and garlic. Sauté for 3–4 min. until the onions are soft and translucent.
5. Combine Ingredients:
   • Return the beef to the pot. Stir in the chile paste, cumin, smoked paprika, and oregano. Cook for 2 min. to allow the spices to bloom.
6. Add Liquids:
   • Pour in the Noche Buena beer and beef broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes and stir.
7. Simmer:
   • Bring the mixture to a simmer, cover, and let it cook for about 30–45 min., stirring occasionally. This allows the flavors to meld together.
8. Add Beans, Corn, and Chocolate:
   • Stir in the black beans, corn, and dark chocolate. Simmer for another 10–15 min. until the chili thickens and the chocolate melts completely, enriching the flavor.
9. Season and Serve:
   • Season with salt and pepper to taste. Serve hot with your favorite toppings like sour cream, shredded cheese, cilantro, or a squeeze of lime.

— From an article by Stephen Randall;  his recipes can be found on YouTube.  Photo Il Giornale de Buon Giorno https://mexiconewsdaily.com/food/whats-better-than-campfire-chilli-a-campfire-mexican-chilli-with-beer-of-course/