¼ cup ancho chili powder or chili powder
¼ cup brown sugar
¼ cup ground coffee
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
1 tablespoon kosher salt
2 teaspoons ground black pepper
4 pounds beef chuck shoulder roast, cut into 5 pieces
4 slices thick-cut bacon, chopped
2 medium white onions, chopped
5 garlic cloves, minced
2 green bell peppers, chopped
2 serrano peppers, seeded and finely chopped
2 tablespoons tomato paste
¼ cup yellow cornmeal
1 bottle (12 ounces) stout beer
1 carton (32 ounces) less-sodium beef broth or stock
1 can (28 ounces) crushed tomatoes
1 bay leaf
2 teaspoons dried oregano leaves
2 cans (15 to 16 ounces) chili beans, drained
1 can (28 ounces) no salt added diced tomatoes, drained
Optional garnishes: sour cream, chopped green onions, chopped cooked bacon, chopped cilantro, shredded Cheddar cheese
1. In small bowl, combine chili powder, sugar, coffee, paprika, cumin, dried garlic, dried onion, salt and pepper. Rub all sides of beef with ½ cup coffee mixture; cover and refrigerate at least 1 hour or overnight.
2. In large saucepot or Dutch oven, cook bacon over low heat 10 minutes or until crisp. With slotted spoon, transfer bacon to paper towel-lined plate to drain.
3. In same saucepot with bacon drippings, in batches if necessary, cook beef over medium heat 5 minutes or until browned, turning to brown all sides; transfer beef to plate. In same saucepot, cook half the onions 3 minutes, stirring occasionally; stir in garlic, half the bell peppers, and serrano peppers and cook 3 more minutes. Add tomato paste; cook 2 minutes. Stir in cornmeal; cook 3 more minutes. Add beer and scrape browned bits from bottom of saucepot with wooden spoon; cook 5 minutes.
4. Return beef to saucepot; add broth, crushed tomatoes, bay leaf and oregano. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 3 hours or until beef is tender, occasionally skimming fat from surface.
5. With tongs and a fork, shred beef in saucepot; remove and discard bay leaf. Stir in remaining half onions and bell peppers, beans, diced tomatoes and 2 tablespoons coffee mixture; cover and cook 20 minutes. Ladle into bowls and serve with garnishes, if desired.
