Smoky Chipotle Chili

• 2 hrs 30 min
• 8 SERVINGS
• 330 Cal
• 33 g Protein

Ingredients:

• 1 beef Cross Rib Roast, Chuck Arms Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
• 2 tablespoons vegetable oil, divided
• 1 teaspoon salt
• 3 teaspoons minced garlic
• 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
• 1 bottle (12 ounces) light beer
• 2 tablespoons adobo sauce from chipotle peppers
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 can (15 ounces) black beans, rinsed, drained
• 3 tablespoons masa harina
• Sour cream (optional)

Cooking:

1. Cut beef Cross Rib Roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
2. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.
3. Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.