INGREDIENTS
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3 tablespoons olive oil; more as needed
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2 large sweet onions, diced (about 4 cups)
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2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
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5 cloves garlic, minced
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1 teaspoon kosher salt; more to taste
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4-1/2 pounds boneless beef chuck, cut into 1-inch cubes
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2 bay leaves
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2 cinnamon sticks, 3 to 4 inches long
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3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chile powder)
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1 tablespoon chipotle chile powder
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1 tablespoon ground cumin
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1/8 teaspoon ground cloves
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12 ounce bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
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1-1/2 quarts homemade or low-salt beef broth
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For the garnish:
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2 14-ounce cans kidney beans, rinsed and drained
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1 medium red onion, chopped
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3 medium tomatoes, cored, seeded, and chopped
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1/3 cup coarsely chopped fresh cilantro
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12 ounces sour cream or whole-milk plain yogur