Beef and Beer Chili

Directions

1. Combine chiles and enough boiling water to cover, let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth.
2. In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes, remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes, remove and drain.
3. Sprinkle steak cubes with 1 teaspoon of each salt and pepper. In the same Dutch oven, brown beef in batches in 1 tablespoon of olive oil over medium-high heat, remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon of olive oil until tender, about 5 minutes. Stir in toasted spices, and Tuscan spice blend.
4. Add the cooked meats along with the balsamic, stock, beer, tomatoes, beans, salt and pepper if needed, and chile paste mixture. Cook over medium heat for 20 minutes, reduce heat to low. Stir in masa harina and simmer for 30-45 minutes longer. Serve with desired toppings.