Ingredients

Chipotle Cream

1 cup sour cream

2 tsp chopped chipotle in adobo sauce

1 tsp ancho chili powder

2 green onions, finely chopped

Chili

3 lbs stewing beef

Salt and pepper

Vegetable oil for frying

1 large cooking onion, chopped

4 cloves garlic, finely chopped

1 cup beef broth

1 28-oz can diced tomatoes

2 tsp dried oregano

1 tbsp finely chopped chipotle in adobo sauce

1 tbsp fine cornmeal

1 19-oz can pinto beans, drained and rinsed

Preparation

  1. Make mole sauce as per recipe

  2. Combine sour cream, chipotle, ancho and green onion. Prepared cream will keep, covered and refrigerated, up to a day

  3. Preheat oven to 325of. Season beef with salt and pepper. Heat 2 tbsp oil in a large dutch oven over high heat. Once oil is smoking, add meat in batches and brown. remove beef to a plate. Refresh oil between batched if required

  4. Reduce heat to medium. Add onion to pot and cook for 5-7 miuntes or until golden. Stir in garlic and cook for a additional minute. Return beef and juices to pot. Add beef broth, tomatoes, dried oregano, chipotle and mole paste. Stir to combine. Sprinkle with cornmeal, stir and bring to a simmer. Cover pot and place in oven. Cook for 2 to 2.5 hours until meat is very tender. Stir in pinto beans, warm through and serve with dollop of chipotle cream.