Beef Chili with Bourbon, Beer and Black Beans

Here is a great dish for a crowd. Serve with sour cream and Frito corn chips.

2 dried ancho chilis
boiling water
2 tbs. vegetable oil
1 large onion, chopped
4 jalapeno peppers, deseeded and chopped
3 fat garlic cloves
2 1/2 tsp. ground cumin
2 1/2 tsp. ground coriander
1 tsp. red chili flakes
4 lbs. beef sirloin, cut into chunks
2/3 cup bourbon
12 oz. Mexican beer
2 1/2 cups dried black beans
1 qt. cold water
2 tsp. sea salt flakes
2 tbs. maple syrup

Heat the oven to 300°F. Put the ancho chili in a measuring cup and add the boiling water to make 1 cup. Set aside.

Heat the oil in a large, heavy casserole that can go in the oven. Tip in the onions and cook until softened, 10-12 minutes. Add the jalapeño, garlic, cumin, coriander and chili flakes, then stir for 2-3 minutes. Add the beef, followed by the bourbon. Let it bubble a bit before adding the beer and beans.

Deseed and chop the ancho chilis and add to the pot along with their soaking liquid. Add the water, salt and maple syrup. Bring to a boil, then cover and transfer to the oven for 4 hours. By this time the beef should be meltingly tender and the beans cooked through.

Serves 8-10

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