This style of chili does not contain beans.
2 pounds beef chuck roast or stew meat
1 lb ground beef
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, divided
1 large onion, chopped
1 large green bell pepper, diced
3 large garlic cloves, minced
4 fresh green jalapeños or 2 poblano peppers, diced
2 tablespoons ground chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 (12-ounce) bottle beer
1 28-ounce can diced tomatoes
3 whole dried large Mexican chiles
Chopped fresh cilantro
Cut beef into 1/2-inch cubes and sprinkle with salt.
In a large, heavy pot over high heat, heat 2 tablespoons of oil until shimmering. Working in batches to avoid crowding the pan, brown the meat cubes, turning occasionally. Adjust heat to prevent scorching. As it is cooked, remove the meat to a bowl. Add the ground beef and cook until no longer pink. Remove to the bowl with the beef cubes. Add more oil as needed for browning and do not clean out the pot when finished browning.
To the empty pot, add the onion, bell peppers, garlic, jalapeños or poblanos, chili powder, cumin, coriander, and oregano. Cook, stirring, until the onion softens, 5 to 10 minutes. Add browned meat, beer, tomatoes, whole dried chiles, and 1-quart water. Bring to a gentle simmer and simmer about 3-4 hours, or until the meat is fork-tender and the liquid has reduced. Remove the dried chiles. Taste and add salt if necessary. Stir in cilantro to taste.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
To serve, sprinkle with chopped onion and shredded cheddar cheese.
Feel free to substitute fresh buttermilk if you have it.
1 3/4 cups flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon baking soda
1 1/4 cups water
5 tablespoons buttermilk powder
1 stick unsalted butter
1 large egg
Melt butter in a baking dish (use 7×11 or an 8-inch square glass dish) in the microwave for 60 seconds.
Pour into a mixing bowl to cool. Spread residual butter around the edge of the baking dish to coat.
Add water and egg; stir. Add sugar, buttermilk powder, cornmeal, flour, and baking soda. Stir just until combined.
Pour into the prepared baking dish and even out. Bake 375 for 20 minutes.