Chili con Carne

Makes 6 to 8 servings

3     pounds beef chuck roast, cut
       into 1½- to 2-inch pieces
2     teaspoons kosher salt, divided
½    teaspoon freshly ground black
       pepper
2     tablespoons olive oil
1     onion, chopped
2     jalapeños, stemmed, seeded, and
       chopped
1     poblano chile, stemmed and
       chopped
4     garlic cloves, finely chopped
2     tablespoons ancho chili powder
1     teaspoon ground cumin
1     teaspoon Mexican oregano,
       crumbled (oregano may be
       substituted)
1     teaspoon dried marjoram
1     tablespoon masa harina
1     can (14.5 ounces) fire-roasted
       crushed tomatoes
2     bay leaves
8     ounces dark lager-style beer
2     ounces (¼ cup) brewed espresso,
       or strong coffee
       lime wedges and warm flour
       tortillas, for serving

Nutritional information per serving (based on 8
servings): Calories 390 (55% from fat) • carb. 8g pro. 35g • fat 24g • sat. fat 10g • chol. 119mg sod. 891mg • calc. 49mg • fiber 2g

1. Season the meat on both sides with 1
teaspoon of salt and the freshly ground
black pepper. (TIP: For optimal browning,
pat meat dry with paper towels before
seasoning.)
2. Assemble the Cuisinart® Stack5® with the
baking pan and set to 400°F. Add the oil
to the pan.
3. Once the oil gets hot, begin browning the
meat, 3 to 4 minutes per side, working in
two batches. Remove and reserve.
4. Add the chopped onion, jalapeños,
poblano, and garlic, and cook until
softened and fragrant, about 5 to 8
minutes. Add the reserved meat, along
with drippings, back to pan.
5. Add the chili powder, cumin, oregano,marjoram, and masa harina, and mix
to coat the meat and vegetables. Add
the remaining ingredients, including the
remaining teaspoon of salt, and allow the
mixture to come to a simmer.
6. When the mixture comes to a simmer,
lower the temperature to 200°F to
maintain a slight simmer. Cook until
tender, about 2 to 3 hours. Check
occasionally to make sure mixture is just
simmering; temperature may need to be
lowered to 175°F if boiling.
7. Once meat is tender, remove and discard
the bay leaves and stir to fully mix. Taste
and adjust the seasoning as desired.
Serve with lime wedges and warm
tortillas for sopping up the sauce!