Ingredients

serves 8

　　1 (32-ounce) can plum tomatoes with juices

　　2 ancho chiles, soaked, stemmed, and seeded

　　2 pasilla chiles, soaked, stemmed, and seeded

　　2 New Mexican red chiles, soaked, stemmed, and seeded

　　2 cascabel chiles, soaked, stemmed, and seeded

　　1 guajillo chile, soaked, stemmed, and seeded

　　2 cayenne chiles, soaked, stemmed, and seeded, or 1/2 teaspoon cayenne powder

　　1 chipotle chile in adobo, chopped

　　2 jalapeño chiles, chopped

　　1 poblano chile, chopped

　　1 serrano chile, chopped

　　1 habanero chile, chopped

　　1/4 cup canola oil

　　2 1/2 pounds bottom round, placed in the freezer for 30 minutes and cut into 1/2-inch dice

　　Kosher salt and freshly ground black pepper

　　2 medium Spanish onions, finely diced

　　4 cloves garlic, finely chopped

　　1 tablespoon ground cumin

　　1/2 teaspoon chile de árbol powder

　　2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth

　　2 tablespoons clover honey

　　2 tablespoons pure maple syrup

　　1 ounce bittersweet chocolate, melted

　　Toasted Cumin Crema (recipe follows)

　　

Toasted Cumin Crema

1 tablespoon whole cumin seeds, toasted, cooled, and ground in a coffee or spice grinder

　　1 1/2 cups Mexican crema, crème fraîche, or sour cream

　　Kosher salt and freshly ground black pepper

　　

Step 1

Put the tomatoes and their juices and all of the soaked and fresh chiles in a food processor and process until very smooth. (If using cayenne powder, add with the chile de árbol in step 3.)

　　

Step 2

Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Season the beef with salt and pepper, and sear in batches until golden brown on all sides. Remove the beef to a large platter with a slotted spoon.

　　

Step 3

Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the cumin and chile de árbol powder, and cook for 30 seconds. Return the beef to the pan, and add the tomato mixture and the chicken stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beef is fork-tender, 1 1/4 to 1 1/2 hours.

　　

Step 4

Stir in the honey, maple syrup, and bittersweet chocolate, and season with salt and pepper. Ladle into bowls and top each one with a dollop of Toasted Cumin Crema.

　　

Toasted Cumin Crema

Step 5

Whisk the cumin and crema together in a small bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

　　Bobby Flay's Throwdown!