Chili with beef chunks

Ingredients:

• 2 tablespoons salted butter
• 2 tbsp. l. olive oil
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper + more to taste
• 0.5 cups flour
• 900 g beef neck, cut into 2.5 cm cubes.
• 2 cloves garlic, crushed
• 2 jars of tomato sauce (400 grams each)
• 2 tbsp. chili powder
• 1 tbsp ancho powder
• 1 tbsp. l. ground cumin
• 3-4 drops of hot sauce
• One bottle (0.33 l.) of beer
• One can (452 ​​g) of canned kidney beans, rinsed
• One can (452 ​​g) pinto beans, rinsed
• One can (452 ​​g) of canned black beans, rinsed
• 1.5 cups sour cream
• 1–2 chopped chipotle peppers + 2 tablespoons adobo sauce
• Half a red onion, diced
• 0.5 cup fresh cilantro leaves

Preparation:

1. In a large saucepan, heat the butter and olive oil over medium-high heat.
2. Add salt and pepper to the flour in a bowl and stir. Season the meat with salt and pepper, then coat it in flour. When the butter has melted, add the meat to the pan and fry for 2-3 minutes on each side. Add the garlic and stir. Add the tomato sauce, chili powder, cumin, and hot sauce and stir. Add the beer, beans, and 1 cup of hot water. Bring to a boil and simmer, stirring occasionally, until the meat is tender, 2-3 hours.
3. Meanwhile, combine the sour cream, chipotle chili, and adobo sauce in a small bowl until smooth. Taste the chili and adjust the seasoning if needed. Serve the chili drizzled with the chipotle sour cream. Garnish with red onion and cilantro.