This recipe is based on a chili recipe by Bobby Flay and it's a favorite around here. This can also be made in the pressure cooker or a slow cooker. It's great with any of the black beans, Jacob's Cattle or Pinto Bean. Because the pintos and the tepary beans have drastically different cooking times we suggest pre-cooking the tepary beans, but the pintos or Jacob's Cattle can go into the chili dry.
1. Heat up a large dutch oven with 2 tablespoons of vegetable oil. Season the beef with salt and pepper and brown on all sides and brown on all sides, draining any excess liquid.
2. Add the cumin and chili powders and stif well. Add one bottle of beer (we always use a mexican lager) and cook till the beer is reduced almost completely. Remove the meat from the pan and set aside.
3. In the same pan add the onions and peppers and saute until they are soft. Add the stock, tomatoes and beans. Bring mixture to a boil and then reduce to a simmer, covered for 45 minutes.
4. Add the beef back into the pot and simmer until the beef is tender and the beans are soft (about an hour). If the chili is too liquid remove the lid and return to a boil for 15 minutes.
5. Remove from the heat and stir in the chocolate and the smoked maple syrup. Taste, add salt or pepper as needed.
6. Serve with sour cream, chopped green onion and diced jalapeno.
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