Smoky Chipotle Chili

Ingredients

• 2-1/2 pounds beef Shoulder Roast Boneless, cut into 1/2-inch pieces
• 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)

Instructions

1. Cut beef Shoulder 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.

• Test Kitchen Tips Avoid lifting the lid of your cooking vessel, which releases valuable heat and moisture and can significantly increase the cooking time.