Friday, March 17, 2017

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak
2 tablespoons olive oil
4 cloves garlic, minced or grated
1 onion, finely chopped
2 tablespoons chili powder
1 tablespoon cocoa powder
1 teaspoon paprika
1 teaspoon cumin
1 can (28 ounces) fire roasted diced tomatoes
3 tablespoons tomato paste
2 tablespoons apple butter
1 can or bottle (12 ounces) beer
4-6 cups chicken broth
1 can (14 ounces) pinto beans, rinsed and drained
1 can (14 ounces) black beans, rinsed and drained
sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

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