Delicious chili made with dried pasilla, arbol, chipotle, guajillo, ancho and casabel chilis!
Ingredients
3 Dried Guajillo Chiles, De-Stemmed and De-Seeded
4 Dried Pasilla Chiles, De-Stemmed and De-Seeded
3 Dried Casabel Chiles, De-Stemmed and De-Seeded
3 Dried Ancho Chiles, De-Stemmed and De-Seeded
4 Dried Chipotle Chiles, De-Stemmed and De-Seeded
4 Dried Arbol Chiles, De-Stemmed and De-Seeded
3 Finely Minced Jalapeños (or 4oz canned)
1 Large Yellow Onion, Roughly Chopped
4-5 Garlic Cloves, Crushed
12oz Bacon, Chopped Roughly
3 lb. Chuck Roast, Removed of Fat and Cubed (or your choice of meat)
1 Tbsp Cocoa Powder
3 Tbsp Corn Flour
1 Tbsp Ground Cumin
1 Tbsp Ground Mexican Oregano
1 Tbsp Ground Coriander
32oz Chicken Stock
6 cans of Preferred Beans (Kidney, Pinto, etc)
1 14.5 oz Cans of Quality Diced Tomatoes
12oz Beer of Choice
2 Tbsp Brown Sugar
12oz Tomato Paste
2 cans of Original or Fire Roasted RO*TEL
Instructions
1Combine all dried chilis, free of stems and seeds and torn in small pieces, into a dry pan. Roast on medium heat til fragrant, at which point add ¾ cup of chicken stock and enough water to just cover the chilis. Simmer the liquid, then kill the heat and let steep for 10 minutes.
2Add the chilis and liquid to a blender, then combine with the cocoa powder, corn flour, ground cumin, Mexican oregano, and ground coriander. Pulse til this reaches a paste-like consistency. Pour in a container for later use.
3Add the chopped bacon to a stainless steel cooking pot big enough to hold your chili, cook until done, then remove the bacon, leaving the grease. Save the bacon for later use.
4De-fat the meat if it is not already done, then cut the beef in strips about half an inch wide in both directions then lay on a baking sheet and use paper towels to dry the meat. Stack the strips and cut into small cubes, then roughly chop slightly larger than the consistency of dog food or there about. Small, uneven chunks are desired. Season with salt and pepper and set aside for later use.
5Make sure the beef is dry, then brown the beef in batches the cooking pot, making sure the batches {are small enough so the beef doesn’t steam, but only browns, then set the beef aside for later use. Do not clean the pot of the fond.
Feel free to season your beef or meat of choice during the cooking process with salt, pepper, and any seasonings of your choice!
6You should have some leftover grease in the pot, enough to sweat the onions and vegetables without them sticking. Roughly chop the onion, then add to the pot, along with the garlic and jalapeños. Cook til fragrant, mixing while scraping the fond from the bottom of the pot. Do not “cook down”, they should be slightly undercooked.
7Once fragrant and hot and steamy, deglaze with beer and bring to a simmer, mixing in the remainder of chicken stock in carton, tomato, brown sugar, tomato paste, kidney beans to preference, bacon, meat, and the chili paste from step 3.
8Bring to a bare-simmer and let simmer for 2-3 hours or until the beans and beef are tender and the chili has thickened. (You can also do this in a 300 degree oven, with the lid slightly ajar from the pot).