Method

Cut the chuck into 3/4-inch pieces. Put meat in a large bowl and season liberally with pepper and salt (remember that you will re-season later because most will come off in the pan). Continue seasoning with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this can generally be found in the Mexican Food aisle of the grocery store. The flour will thicken the sauce and give it a specific, Mexican taste. Preheat a cast iron Dutch oven on the stove over medium-high heat. Add the olive oil and then the meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize; add the lard. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a dish to cool but leave the juices in the pan. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder, add beer and stir to incorporate everything. Add diced tomatoes, reserved meat and chicken stock; make sure you stir well. Simmer for 2 hours until meat is tender. Add the black beans; bring up to simmer. Then add chocolate. Stir until it melts. This recipe can be served immediately or stored in the refrigerator for up to three days.

Notes: The chocolate and getting the meat extremely tender are the key ingredients in this recipe...YUM

Number of Servings: 8

Submitted by: L. Smith ( See all of L. Smith Recipes )

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