Beer Jalapeño Chili

This is chili the Texas way: all meat, no beans, and enough chile to make you reach for a cold one. Cubes of stewing beef and pork loin get a sear in lard, then go low and slow with onions, a fistful of garlic, and a can of beer that braises the meat tender while adding malty backbone.

The heat arrives in layers. Fresh jalapenos and hot chili peppers bring the bright green burn, dried pasilla chiles add smoky depth, and a shot of red pepper sauce sharpens the whole pot. Both cumin seeds and ground cumin go in, so you get earthy spice in two registers.

Once everything is in the crock-pot, it is hands-off. Simmer anywhere from two to six hours, and the longer it goes, the more the meat shreds down into the sauce.

Kitchen Tips

• Brown the beef and pork in batches first. The seared crust deepens the flavor of the finished chili.
• Toast the cumin seeds in a dry pan for a minute to wake up their oils before they go in.
• Seed the jalapenos for flavor with less burn, or leave them whole for full heat.
• Skim the fat off the top before serving, since the lard and marbled meat render plenty.

Variations

• Stir in a square of dark chocolate or a spoon of masa near the end to thicken and round out the sauce.
• Use a dark lager or stout for a deeper, more bitter note than a pale beer.
• Pile it over rice or serve with cornbread, topped with raw onion and shredded cheese.