Chili con carne with chocolate and beer

Ingredients:

• 1400 g of beef neck
• Freshly ground black pepper
• 1/2 tsp plus 1 tsp ground cinnamon
• 1 tsp plus 2 tsp ground cumin
• 2 tbsp chili powder (see chili pepper seasoning) plus 2 tbsp.
• Masa harina (Mexican corn flour)
• 1/2 cup extra virgin olive oil
• 1/4 tbsp. lard (melted lard)
• 4 red onions, peeled and chopped
• 6 cloves garlic, chopped
• 4 jalapeño peppers, thinly sliced ​​with seeds, stems removed
• 1/4 cup tomato paste
• 2 tsp dried oregano
• 2 - 3 bottles of beer (330 g each)
• 1 can of chopped tomatoes in their own juice (340 g)
• 1900 ml chicken broth
• 3 cans black beans (340 g)
• 60 g dark chocolate, cut into large pieces

Preparation:

1. Cut the meat into pieces about 2 cm in size, or to save time, you can ask the butcher to do this for you. Then place the cut meat on a plate.
   
   Season with pepper (about 20 turns of a pepper mill) and salt to taste - remember that half of all these spices will remain in the pan.
   
   Season with 1/2 teaspoon cinnamon, 1 teaspoon cumin, and 2 tablespoons chili powder. Mix well. Coat the meat in Mexican cornmeal. This will thicken the sauce and give it a distinctive Mexican flavor.
2. Preheat a cast iron skillet in the oven over medium-high heat. Add olive oil, then add the breaded meat, spreading it evenly across the bottom in a single layer. Let it sit for a while, without turning, until it's golden brown and crispy. Then add the lard. The meat is quite moist, so it will release a lot of steam before it's done. As the crust browns, flip it over with tongs to ensure even browning. Once the meat is fully cooked, remove it from the skillet with a slotted spoon and place it on a baking sheet to cool, reserving the juices in the skillet to cook the vegetables. Add the onion and garlic and sauté for 5 minutes over medium heat until golden brown and softened.
   
   Add the jalapeño and cook for another 2 minutes. Add the tomato paste. Some of the spices used in the meat will also be used in the sauce. Mix together the remaining 2 teaspoons of cumin, 1 teaspoon of cinnamon, oregano, and 2 tablespoons of chili powder.
   
   Add the beer and chopped tomatoes in their own juice. Stir again. Then add the meat and pour in the chicken broth. Simmer over low heat for an hour and a half, until the meat is wonderfully tender. Drain the cans of black beans, add them to the pot with the chili con carne, and bring to a boil. Then add the dark chocolate chips. Stir until melted. Serve immediately or refrigerate for 2-3 days.
   
   Chili con carne with cocoa and beer