Smoky Chipotle Chili

• canola oil↗2 tablespoons

  divided

• beef stew meat↗1 1⁄2 lbs

  well-trimmed and cut into 1/2 to 3/4 inch pieces

• garlic cloves↗3

  minced

• diced tomatoes with green pepper and onion2

  undrained

• beer↗12 ounces
• adobo sauce2 tablespoons
• chipotle chile in adobo1 tablespoon

  minced

• black beans2

  rinsed

• masa harina↗3 tablespoons
• reduced-fat sour cream↗

Step-by-step instructions

1. 1

   Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.

2. 2

   Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.

3. 3

   Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.

4. 4

   Serve chili with a dab of sour cream on top of each serving.

5. 5

   Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.