Hot Pants Chili

• doses: 6 servings
• tempo total: 2 hours 30 minutes

Ingredientes

2 lb. 85 /15 lean ground beef

2 white onions, diced (about 3 cups), plus more for garnish

2 large jalapeño chiles, seeded (if desired) and finely chopped (about 1/2 cup)

3 Tbsp. mole paste (such as Doña María Mole)

2 Tbsp. minced garlic (from 6 garlic cloves)

1 1/2 tsp. ground cumin

4 cups unsalted beef stock

2 tsp. kosher salt

1 (15-oz.) can crushed tomatoes, undrained

1 (12-oz.) bottle lager beer

1 (1 1/4-oz.) envelope chili seasoning mix

3 Tbsp. masa flour (such as Maseca)

Toppings: sour cream, shredded Cheddar cheese, and sliced scallions

Instruções

Heat a large Dutch oven over medium-high. Add ground beef and onions; cook, stirring often, until crumbly and most of the liquid has evaporated, about 12 minutes.

Stir in jalapeños, mole, garlic, and cumin; cook, stirring constantly, about 2 minutes.

Stir in stock, salt, tomatoes, beer, and seasoning mix; bring to a boil over medium-high. Reduce heat to low; simmer, uncovered, until thickened, about 1 hour, 30 minutes, stirring occasionally.

Stir together 1/2 cup water and masa in a small bowl until smooth. Stir masa mixture into chili. Bring to a simmer over medium-low; cook, uncovered and stirring often, until slightly thickened, about 30 minutes.

Top servings with sour cream, cheese, scallions, and more diced white onion.