Mexican Beef and Bean Chili

Ingredients:

• 8 ripe tomatoes (about 900 g)
• 4 unpeeled garlic cloves
• 2 poblano peppers
• 1 onion, cut into 4 pieces
• 1 serrano pepper
• 3 tablespoons of vegetable oil
• 1 piece of beef neck weighing 1.3 kg, cut into 1 cm pieces.
• 3 tablespoons chili powder
• 2 tbsp. l. ground cumin
• 2 tbsp. flour
• 1.5 tsp dried oregano
• 0.5 tsp ground chipotle pepper
• 1/4 tsp ground cinnamon
• 1 bottle (0.33 l) of beer, preferably Mexican lager
• 2 cans of black beans, rinsed, 425g each
• 2 tablespoons cocoa powder
• Diced avocado, shredded red cabbage, cilantro leaves, cotija cheese and lime wedges, for serving

Preparation:

1. Preheat the oven to broil. Place the tomatoes, garlic, poblano, onion, and serrano pepper on a rimmed baking sheet. Grill, turning, until charred on all sides, about 3 minutes for the garlic and 10 minutes for the other vegetables. Let cool slightly, then core the tomatoes, remove the stems from the peppers, and peel the garlic. Transfer all the roasted vegetables to a blender and blend until a chunky sauce forms.
2. Heat vegetable oil in a large cauldron or saucepan over high heat. Season the meat with salt and black pepper, add the beef in batches, and cook until browned on all sides, about 3 minutes per batch. Transfer the browned meat to a large plate.
3. Add the chili powder, cumin, flour, oregano, chipotle pepper, and cinnamon to the skillet and stir to form a paste. Add the beer and 2 cups of water. Return the meat to the pot along with any juices, the tomato-pepper mixture, and 2 teaspoons of salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes. Add the beans, return to a simmer, and cook, uncovered, stirring occasionally, until the meat is tender and the sauce has thickened, about 1.5 hours more.
4. Add cocoa powder and season with salt and pepper to taste. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese, and lime wedges.