Texas chili is all about the beef! This traditional chili does not have beans in it...but serve it with all the wonderful garnishes and you'll start talking with a drawl, y'all!
In a 12 inch skillet, heat 2 T. oil over medium-high heat. Add the onions and saute until softened, translucent and starting to brown, 8-10 minutes. Add the poblanos, reduce the heat to medium and cook, stirring occasionally, until the poblanos soften, another 8-10 minutes. If the pan seems dry, add a little more olive oil. Add the garlic and 1 tsp. salt and saute for another 5 minutes. Set aside. Meanwhile, heat the remaining 1 T. oil in an 8-quart or larger Dutch oven over medium high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During the searing, it's fine if the pan bottom gets quite dark, but if it smells like it's burning, reduce the heat a bit. If the pan gets dry, add a little more oil.
Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15-30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5-7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer partially covered for 3 hours, stirring ocasionally. Test a cube of meat...you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.
If not serving immediately, chill overnight. The next day, skim any fat from the top before reheating.
Heat the beans in the microwave or gently on the stove-top. Arrange the beans, chopped red onion, tomatoes, cilantro and sour cream in small bowls to serve as garnishes with the chili. Makes about 8 cups.
3 T. olive oil, more as needed
2 large sweet onions, diced (about 4 cups)
2 large fresh poblano peppers, stemmed, seeded and diced (about 1 1/2 cups)
5 cloves garlic, minced
1 tsp. Kosher salt
4 1/2 pounds boneless beef chuck, cut into 1 inch cubes
2 bay leaves
2 cinnamon sticks, 3-4 inches long
1 T. Ancho chile powder (more if you like it hot!)
1 T. chipotle chile powder
1 T. ground cumin
1/8 tsp. cloves
12-oz. bottle amble ale (Shiner Bock, Dos Equis Amber, or Anchor Steam Liberty Ale)
1 1/2 quarts homemade or low salt beef broth
2 14 oz. cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh cilantro
Sour cream or plain yogurt