The Devil Made Me Do it Chili

It's been a little cold and rainy here lately. So, I needed a little comfort. I made this chili a while ago when we had a few friends over to watch the UofA (Go CATS!) v. ASU football game. In honor of my friends who cheered on the Scum Devils, I made them some chili.

For the CATS...we had Eegee's. woot!

Shopping List
1 package beef stew meat
Flour
Olive Oil
1 medium yellow onion
1 bulb garlic
1 poblano chili
1 can chipotle peppers in Adobo sauce
1 28-oz can diced tomatoes in juice
1 large can red enchilada sauce
1 bottle amber beer (I like Dos Equis Amber)
Cumin
Chili Powder
Oregano
Cinnamon
Cloves
1 box beef stock
Sour Cream (optional)
Montery Jack cheese (optional)
Cheddar Cheese (optional)

Tools
4-qt. Dutch Oven
Wooden spoon
Plastic cutting board

Devil Made Me Do it Chili

1 package beef stew meat, cut into 1/2" pieces
1 C. All Purpose flour
1/2 C. Olive Oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 Poblano pepper, seeded and diced
1 28-oz can whole tomatoes, with the juice (cut the tomatoes into bite size pieces)
1 large can red enchilada sauce
1 Chipotle pepper in Adobo sauce, diced
1 bottle Dos Equis amber (or any amber beer whose flavor you like)
1 TBSP. ground cumin
1 TBSP. chili powder
1 tsp. cinnamon
1 tsp. oregano
1/4 tsp. cloves
1 box beef stock
1 brick Monterey Jack cheese, shredded
1 brick Cheddar cheese, shredded
Sour cream

Put the dutch oven over meduim heat. Put 1/4 C. of olive oil in the pan to begin heating. While the oil is heating, dredge the beef pieces in the flour (I put the meat into a large bowl, pour the flour over it and stirred to cover all of the meat).

Once you have the meat completely covered, pour into the pan to begin browning. If you have a lot of meat, work in batches so you don't bring down the temperature of the oil. Stirring frequently, brown the meat.

Once all the meat has browned (it doesn't have to be completely cooked, the meat will be added back to the chili to complete cooking), remove it from the pan and place on a plate.

Add the remaining 1/4 C. of olive oil to the pot and add the onion, garlic and poblano pepper. Sprinkle with salt and pepper. Stir frequently to keep the garlic from burning. Cook for 3 - 4 minutes.

Once the veggies have become soft, add 2 C. of the beef stock to deglaze the pan. Scrape the browned bits off the bottom of the pan. Once you scraped most of the brown bits off the pan, add the whole bottle of beer. Stir gently and the foam will eventually go away.

Once the foam from the beer has gone down, add the tomaotes, enchilada sauce, cumin, chili powder, cinnamon, cloves and oregano.

On a plastic cutting board, dice the chipotle pepper. Add to the chili.

Stir to combine. Add more beef stock if needed. Drop heat down to medium-low and cook for two hours or until meat is tender.

Serve in large bowls, sprinkle with cheese and top with sour cream. Don't forget to make cornbread!!

Enjoy with a cold bottle of Dos Equis Amber.