Beef Shoulder and Black Bean Chili
I like to get everything seasoned and chopped before I start, so that I'm not scrambling around to cook and take pictures. Since you'll just be cooking without the photo shoot, you could probably get away with chopping your veggies while your meat browns.
Anyway, I'm a non-multitasking scaredy cat so I chopped my veggies first. Here's my line-up.
I had one gigantic onion, a large and a medium bell pepper, and two large poblanos. I wouldn't get too hung up on the measurements or sizes being exact. I measured just to give you a guideline, but feel free to add more, less, or different veggies to make the chili your own!
I completely seeded my peppers.
I'll be attempting to feed this to an almost four year old. So wish me luck, and feel free to add some seeds for extra heat in your chili.
Another thing I did to help get Wyatt to eat this was to practically mince the poblanos.
As you chop the veggies, add them into a bowl, and top with the minced garlic.
Now is a good time to heat up 2 Tbs. of the olive oil in a large saucepan or dutch oven over medium high heat.
Here's the beautiful grass fed beef. This is exactly 2 pounds of shoulder clod that has been: seamed out, trimmed of excess fat, and chopped into very small cubes.
Just so you know, my "chili-sized" small cubes are small enough that you could easily scoop up three or four pieces per spoonful.
Toss the first round of spices in with the meat: 1tsp. salt, 2tsp. garlic powder, 1tsp. cumin, 1/2tsp. cinnamon, 1/2tsp. black pepper, 1Tbs. chili powder.
Add half of the seasoned beef cubes to your heated oil, and brown for around 2 minutes.
After the first batch is brown, pull it to a bowl. Use a slotted spoon so that you leave all of your flavorful grease in the pan for the second round of beef.
Now brown round two for another 2 minutes. This smells fantastic by the way! After it's brown add it to the bowl of beef.
Add one more Tbs. of oil into the hot pan, and dump in your big bowl of veggies. Give them a good stir to get everyone tossed in the beef flavored oil.
Cook around 8-10 minutes over the medium high heat, tossing occasionally.
Once they look softened and tasty, it's chipotle time!
I scooped 2 heaping Tbs. right out of the can. I avoided any bigger pieces, and also made a point of getting plenty of adobo sauce in both of my scoops.
Stir those in with your softened veggies, and let that cook for a minute or so while you crack open some cans.
Open and add:
a large can of crushed tomatoes,
two cans of black beans,
one can of beer,
and two cups of beef broth.
Stir everything together.
Add in the rest of your spices: 2tsp salt, 1Tbs garlic powder, 2Tbs chili powder, 1tsp cinnamon.
Add back the browned beef and all of it's tasty beef juices.
Stir everything together again.
Realize you haven't used a big enough pot.
Dump the whole thing into the dutch oven you should have used in the first place.
*Or you could skip that step by just using a big enough pot in the first place!
Anyway, bring the whole shebang to a boil.
At this point the beef shoulder still needs to braise a bit. Reduce the heat to medium low and cover. Simmer for an hour stirring occasionally.
After it's cooked an hour covered, the beef should be tender enough, but now it needs to thicken up some (unless you'd like Beef and Black Bean Soup). I let mine simmer another half an hour uncovered still on medium low. Then I increased the heat to medium, and let it bubble and thicken for about 20-30 minutes.
I strongly recommend serving this with sour cream and sliced green onion.
Of course whatever beer you cooked with will be perfect on the side.
If I'd had any cornbread it would have been great with this.
Source: https://cravingcobbler.com/beef-black-bean-chili/
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