Updated Nov 24, 2014Chatelaine
- Seed and coarsely chop jalapeños. Coarsely chop 1 onion. Place along with garlic in a food processor. Add coriander, chipotles, if using, and seasonings. Pulse to form a paste.
- Cut meat into 1-inch (2.5-cm) cubes. Heat oil in a large saucepan set over medium-high heat. Add half of meat. Cook until browned, turning often, from 6 to 8 minutes. Remove to a large bowl. Repeat with remaining meat. Meanwhile, coarsely chop remaining onion. Cut pepper into 1-inch (2.5-cm) pieces.
- Return first batch of meat to pan along with any juices. Reduce heat to low. Stir in onion and pepper. Stir often 3 minutes. Pour in beer. Using a wooden spoon, scrape brown bits from bottom of pan. Stir in tomatoes, juice and jalapeño paste.
- Cover saucepan and cook, stirring occasionally, until meat is tender, from 1 to 1-1/2 hours. Add salt, if needed. Set aside 2 cups (500 mL) chili. Spoon remaining chili into bowls. Top with cheddar and chèvre, if using. Set out bowls of sour cream, chopped green onions, coriander and avocado for garnish. Pour remaining chili into a large freezer bag, seal and refrigerate up to 5 days or freeze up to 2 months. Use for tacos.
This is the authentic deal–no beans or fillers to temper the heat of chilies.
Heat chili with a can of drained black beans or kidney beans. Spoon into taco shells or tortillas. Top with salsa, sour cream and grated cheddar.