Beef and Bean Chili

What you will need:

2 tsp chili powder

1 tsp each dried basil, cumin and oregano

2 tsp cornmeal

1 ¼ tsp kosher salt

1/2 cup water

3 Tbs Patricia & Paul Chipotle Infused EVOO

¾ cup green pepper chopped

1 cup onion chopped

2 cloves garlic minced

2 lbs of chuck cut into 1 x1 inch cubes

1 cup beer

1 16oz can whole tomatoes roughly chopped, juices reserved

1 8 oz can of tomato sauce

1/2 cup Patricia & Paul Dark Chocolate Balsamic

2 cups canned beans (cannellini, pinto or black beans or a combination)

Preparation:

Toast the chili powder, basil, cumin and oregano in a dry non-stick skillet over medium heat (just until you can smell their aromas.) Put the toasted mixture in a food processor along with cornmeal, 1/4 tsp salt and pulse several times. Add water and pulse a few more times to blend. Set aside. Heat 1 Tbs Chipotle Oil in a large pot over medium heat. Sauté onions and peppers to soften add garlic and cook 2 more minutes. Set aside too. Pat meat dry and sprinkle with 1 tsp salt. Heat 1 Tbsp. Chipotle Oil over high heat in the stock pot and brown ½ of meat on all sides until any rendered fat has been reduced. Remove meat and set aside in a large bowl. Brown remaining meat in final Tbs Oil and add it to the bowl. Add beer to the pot, bring to a boil scraping any browned bits and simmer for a minute or two to reduce. Return meat and vegetables to the pot. Mix in chili/herb paste mixture. Add tomatoes with their juice, tomato sauce, balsamic, and beans. Mix until all ingredients are combined, taking care not to break up beans, and bring to a boil. Reduce to simmer for about 2 hours until beans and meat are tender. Adjust with salt and pepper to taste.