2 tbsp neutral cooking oil, like canola
2 lbs chuck roast, cut into 1/2-inch cubes
Salt and pepper
2 onions, diced
3 cloves of garlic, chopped
6 oz can of tomato paste
2 tbsp chili powder
2 tsp cayenne pepper
2 tsp smoked paprika
1 tbsp dried oregano
1 tsp cumin
12 oz Neato Bandito Imperial Mexican-Style Lager
1 cup water
1 tbsp brown sugar
2 tbsp masa harina
1 tbsp white vinegar
5 russet potatoes, scrubbed clean
2 tbsp extra virgin olive oil
8 oz ancho chile caciotta cheese, shredded
Sour cream, chives to garnish
1. Heat oil in a large Dutch oven or pot over medium-high heat. Season chuck roast with salt and pepper and add to pot in batches. Brown beef, about 4 minutes per batch, and remove with a slotted spoon. Reserve.
2. Add onions and garlic to the pot. Cook until golden brown, about 7 minutes. Add tomato paste and cook until thick, 10-12 minutes. Add chili powder, cayenne pepper, paprika, oregano, cumin, and cook, stirring frequently for 1 minute. Add Neato Bandito and water, and bring to a boil. Cover, reduce heat, and simmer until meat is tender, about 2 hours.
3. Stir in brown sugar, masa harina, and vinegar. Simmer for another 10 minutes.
4. To make potato skins, heat oven to 400° F. Pierce potatoes with a fork a few times. Rub with olive oil and bake on baking sheet for 1 hour. Let cool and slice potatoes in half. Raise oven heat to 450° F. Scoop out the insides, brush with olive oil and season an all sides with salt and pepper. Bake for 10 minutes, flip and bake for 10 more minutes.
5. Top potato skins with chili and cheese. Bake until cheese is melted, 5-7 minutes. Finish with sour cream and chives.
Grab Neato Bandito at a Texas or Oklahoma beer seller near you and make these chili cheese potato skins for your next get-together. Click here to see more beer-infused recipes like this one by our friends at Beer Belly.