Recipe by Peloton Culinary & Catering
Sauté the onion, carrot, bell pepper in the vegetable oil until the onions are translucent. Add the garlic and sauté for 2 more minutes. Remove the vegetable mixture from the pan.
Add a little more oil and sear the meat in same pan until browned. Add the spices and sauté for an additional 3 or 4 minutes. Deglaze the pan with the stock.
Add the sautéed vegetables, beer, chili puree and tomatoes to the pan. Bring the mixture to a boil then reduce to a simmer for one hour. In about 30 minutes check seasonings and adjust with kosher salt and fresh ground black pepper if necessary.
After an hour add the cooked beans and simmer about 10 minutes. Then add the masa slurry and cook for an additional 20 minutes. Check for seasoning and serve.
1 pound Dried New Mexico Chili
2 cups Water, boiling
Rehydrate the chilis in the boiling water, then puree in blender
1/3 cup Masa flour
1 cup water
In a small sauce pot whisk in the water to the masa flour. Cook at medium to high heat for 2 minutes.