Chili - Sandy D'Amato Style Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons grapeseed oil 4 ounces bacon -- julienne cut 2 1/4 pounds boneless chuck -- trimmed of fat and cut into ¼ to ½" cubes 2 medium onions, about 16 ounces -- small dice 1 poblano pepper -- stem and seeds removed, small dice 1 ounce garlic, about 4 cloves -- finely chopped 3 tablespoons medium chili powder 1 tablespoon smoked paprika 1 tablespoon ground cumin 1 tablespoon unsweetened cocoa powder 1 tablespoon achiote paste 12 ounces beer 15 ounces canned tomatoes in sauce -- diced 1 1/2 cups chicken stock 15 ounces black beans -- remove liquid and reserve Toasted Cheese bread 4 Small baquettes 4 tablespoons olive oil 4 ounces cheddar cheese Place a large stew pot over high heat. Place grapeseed oil and bacon in pot. Sauté bacon until lightly golden. Remove bacon from pot; set aside in large bowl. Season meat with salt and pepper and sauté in batches to void crowding. Remove meat when brown and put in bowl with bacon. Add onion and pepper to pot and sauté 3 minutes. Add garlic and sauté 30 seconds. Return meat to pan. Add chili powder, paprika, cumin, cocoa and achiote paste and sauté 30 seconds. Add beer to deglaze and simmer 2 minutes. Add tomatoes, stock and liquid from beans and simmer, covered, stirring regularly 45 minutes or until meat is tender. Do not let mixture scorch. Add beans and return to a simmer. Adjust seasoning with salt and pepper and serve with toasted cheese bread. Toasted cheese bread: Cut bread in half on bias. Brush oil on split sides, season with salt and pepper and place on cookie sheet under broiler until golden brown, about 2 minutes. Lay cheese slices on cut side of bread and broil until melted, about 1 minute.