The meat should be completely submerged in the liquid. Return the beef to the pot with any collected juices. Pour in the beer and deglaze the pan, stirring up any brown bits. Stir to toast the spices, about 15 seconds, then add the tomato paste and continue to stir to blend and darken, about 1 minute more. Add the chile powder, cumin, coriander, paprika, oregano and cloves. Add the garlic and saute until fragrant, about 15 seconds. Add the onion and bell pepper and saute over medium heat until softened, 2 to 3 minutes. Pour off all but 1 tablespoon oil from the pot. Transfer to a bowl and repeat with the remaining meat. In batches, without overcrowding the pan, brown the meat on all sides, 6 to 8 minutes. Heat the oil in a large Dutch oven (or ovenproof pot with a lid) over medium-high heat. Season the beef on all sides with salt and black pepper. Beef and Black Bean ChiliĢ½ to 3 pounds beef chuck, excess fat trimmed, cut into 1½-inch chunksĤ garlic cloves, minced or pushed through a pressĢ8-ounce can crushed Italian plum tomatoesĢ cups cooked black beans or a 15-ounce can black beans, drained and rinsed The only other responsibility required of you is to wait while it finishes cooking. It will generously make you feel useful by asking for an occasional stir otherwise, you can go read a book. It will do most of the work itself, simmering and bubbling away in the oven, allowing the meat to tenderize in a heady, smoky ragout, absorbing the flavors and mingling in a swirling brew of beer, tomato and spice. If this is not enticing enough, here is more good news: While the chili-making process will take several hours, most of the time will require little effort from you in the food-prep department. In fact, you might want to share a bowl with them.
Your family will be grateful, your guests will be impressed and any neighbors in proximity to the aromas wafting from your kitchen window will be quite envious. When you make this rich and meaty black bean stew, you will be rewarded with a comforting, deeply flavored chili, tinged with smoke and fragrant with spice. Now, before you roll your eyes, just hear me out. I won’t lie: This chili takes three hours to make.
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