Ingredients

4 tablespoons olive oil
2 pounds bottom round beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 (12 ounce) bottle dark beer
2 tablespoons finely chopped semi-sweet chocolate

1 large red onion, finely diced
4 cloves garlic, finely chopped
1/2 poblano, seeded and finely chopped
1 teaspoon seeded and chopped habanero

1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1 tablespoon chipotle pepper puree
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon cascabel chile powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can whole tomatoes, drained and pureed
2 tablespoons maple syrup, or more, to taste
Toasted Cumin Crema, recipe follows

Directions

Heat 3 tablespoons of the
oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute
until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with
the beer and bring to a boil. Stir in the chocolate and cook until beer is almost
completely reduced.

In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook
until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird,
jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho
powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2
minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20
minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef
mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour,
or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust
seasonings.

Serve with a dollop of Toasted Cumin Crema.

Ingredients

Toasted Cumin
Crema:

Directions

1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown.

Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place
in a squeeze bottle.