Chunky Beef Posole Chili

4 Servings

2 lb beef shoulder (or bottom)
1 round stew meat
1 salt and pepper
3 T olive oil
2 onions about 1, Chopped
1/2 cups
2 jalapeno peppers seeded
1 and, Chopped
2 T cumin, Ground
2 T chipotle chili paste
1 (2 to 3 dried, soaked,
1 seeded and pureed
1 chipotle peppers)
2 T garlic, Chopped
1/2 c tomatoes, Crushed
1/4 c grits
2 c water
1/4 c roughly cilantro, Chopped
1 leaves
1/2 c scallions, Chopped
1 sour cream
1 corn tortillas, Toasted
1 and
1 cut into 1 1/2-inch cubes
1 crumbled
Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned.
Remove the meat and set aside in a bowl.
Add the onions and jalapeno to the pot and brown until golden.
Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipo tle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.