Beef Chili

Ingredients

• 1.5 pounds beef round cut into 1-inch chunks
• 6 servings lime wedges and brown rice cooked for serving
• 29 ounce kidney beans rinsed drained canned
• 1 teaspoons chipotle chili powder 
• 2 tablespoons corn meal fine
• 2  garlic cloves finely chopped
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 6 servings kosher salt and pepper 
• 1 medium onion chopped
• 2 teaspoons oregano dried
• 1  bell pepper red seeded chopped
• 6 servings salsa fresh homemade store-bought for serving
• 2 tablespoons tomato paste 
• 2 tablespoons cocoa powder unsweetened
• 6 teaspoons vegetable oil 

Equipment

• frying pan
• pot
• slotted spoon
• dutch oven
• tongs

Directions

1. Season the beef with salt and pepper.
2. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
3. Reduce the heat to medium.
4. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute.
5. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer.
6. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
7. Serve chili with fresh salsa, lime wedges, and brown rice, if desired.