Ingredients:

  • 3 lbs (1.36 kg) chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 200g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons chili powder (a mix of ancho, guajillo, and chipotle is ideal!)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (12 ounce/340g) bottle of dark beer (e.g., stout or porter)
  • 2 cups (473ml) beef broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 1 bay leaf
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Diced avocado (optional)
  • Lime wedges (optional)
  • Chopped cilantro (optional)

Instructions:

  1. Season beef with salt and pepper. Sear in batches in olive oil in a Dutch oven until browned on all sides. Remove beef and set aside.
  2. Add onion to the pot and sauté until softened. Add garlic, oregano, and cumin and cook for 1 minute more.
  3. Add chili powder, smoked paprika, coriander, and cayenne pepper to the pot and cook, stirring constantly, for 1-2 minutes until fragrant.
  4. Pour in dark beer and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, beef broth, apple cider vinegar, cocoa powder, and bay leaf.
  5. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is fork-tender. Stir occasionally.
  6. Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.