1ear of corncorn cut off the cob or 1 Cup corn kernels
salt and pepper to taste
Instructions
Place dutch oven on stove top and get hot over medium high heat. Season beef chunks with salt and sear beef in batches with the bacon fat.
Take all beef out of pan and toast all the dried spaces in the remaining fat just until fragrant about 30 seconds. Add in the beer, scraping off any bits in the bottom of the pan. Add in the stock and tomato puree, place the beef back in the pan with any juices. Bring to a boil and reduce to a simmer for 2 hours uncovered, stirring occasionally until the meat is tender.
Add in the black beans and corn and cook for a remaining 30 minutes, adjust seasoning if necessary. Chili should be thickened and flavorful, serve with your favorite toppings and enjoy!