Ingredients

8 ounces sliced bacon, cut crosswise into 1/2" pieces

3# boneless beef chuck roast, cut into 1" cubes

1 1/2 tsp kosher salt

3/4 tsp coarse black pepper

1 medium onion, chopped

6 garlic cloves, finely chopped

2 jalapenos, seeded and finely minced

2 T ground cumin

1 T chili powder

1 T ground ancho chile

1 T dried oregano

1/4 tsp ground allspice

2 T plus 4 c water

1 can (28 oz) whole tomatoes in juice

1 bottle (12 oz) beer

2 bay leaves

2 cans (15-19 oz each) red kidney beans, rinsed and drained

2 T cornmeal

Sour cream and lime wedges

Preparation

  1. In 6 qt Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. Spoon 2 T bacon fat into cup; discard remaining fat.

  2. In large bowl, combine beef, salt, and pepper; toss to coat well. Return 1 T bacon fat to Dutch oven; heat over medium-high heat. Add one third of beef; cook until browned, stirring occasionally. Transfer beef to large bowl. Repeat with remaining beef.

  3. Add onion and remaining bacon fat; cook, covered, over low heat 5 minutes or until tender, stirring occasionally. Add garlic and jalapenos; cook 2 minutes, stirring.

  4. Stir cumin, chili powder, ancho chile, oregano, allspice, and 2 T water into vegetables; cook 30 seconds, stirring. Add tomatoes with their juice. Stir in beef, bay leaves, bacon, beer, and 4 cups water; heat to boiling over high heat. Reduce heat to medium low and cook, partially covered, 1 1/2 hours or until beef is tender. Skim off fat.

  5. Stir in beans and cornmeal. Cook, uncovered, 30 minutes or until beef is very tender. Serve with sour cream and lime.