Credit: Binging with Babish on youtube
Link: https://www.youtube.com/watch?v=eQ9eY0_DoEk
Ingredients
- 3 oz ancho chiles, seeded and torn into 1" pieces
- 1 oz cascabel chiles, seeded and torn into 1" pieces
- 1 tbsp unsweetened cocoa powder
- 3 tbsp corn flour
- 1 tbsp freshly-ground cumin
- 1 tbsp dried oregano
- 32 oz carton of chicken stock
- 2 jalapeños, minced
- 1/2 habanero, seeded and minced
- 6 roma tomatoes, cored and chopped
- 2 tbsp olive oil, divided
- 3 lbs chuck steak, trimmed of fat/gristle, cut into cubes and chopped
- 1 large onion, diced
- 4 cloves garlic, pressed
- 12 oz light lager
- 6 oz red kidney beans, soaked until tender
- 2 tbsp brown sugar
1. Cut the ancho and cascabel chilis open to get the seeds out if that hasn’t been done already. Tear them into 1 inch pieces and toast them in a pan over medium heat until just barely smoking and fragrant. Blitz the pieces in a food processor until they are a really fine powder, around 2 or 3 minutes. Add 1 tbsp cocoa powder, 3 tbsp cornflower, 1 tbsp freshly ground cumin, and 1 tbsp dried oregano. Pulse a few times to combine. Add ¾ cup of chicken stock and pulse a few times to make a spice paste.
2. Core and dice 6 roma tomatoes. Dice the onion. Finely mince 2 jalapenos and half of a habanero (or a whole habanero depending on your spice preference). Crush and mince 4 cloves of garlic, either using a garlic crusher or a knife, until it turns into a paste. Trim the fat off the steak, cut it into strips and then dice it into small cubes.
3. Brown the meat in a wide pot so it gets a slight crust and fond builds up in the pot. Do it in batches so the meat isn’t overcrowded and doesn’t steam. Set the meat aside.
4. Add oil to the pan and set on high heat before adding the diced onion, jalapeno and habanero. Sweat the vegetables and then deglaze with the light lager. Scrape the bottom of the pot, and add the tomatoes, the rest of the lager, and the spice paste. Mix it up a bit before adding the meat. Add the rest of the chicken stock, 2 tbsp brown sugar, the garlic, and 6 oz soaked red kidney beans.
5. Put the pot in the oven at 300°F (150°C) with the lid ajar for 2-3 hours or until the meat is tender. Season with salt and pepper and serve. Top with aged white cheddar. Enjoy!