Kevin's Famous Chili from The Office

240 mins
Serves 1
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Directions

  1. 1Start by ripping open the dried ancho chilies and dried cascabel chilis and getting all of the seeds out.
  2. 2Start by ripping open the dried ancho chilies and dried cascabel chilis and getting all of the seeds out.
  3. 3Start by ripping open the dried ancho chilies and dried cascabel chilis and getting all of the seeds out.
  4. 4Tear the chilies into about 1 inch pieces.
  5. 5Tear the chilies into about 1 inch pieces.
  6. 6Tear the chilies into about 1 inch pieces.
  7. 7Place the chili pieces into a saute pan over medium heat and toast until just barely smoking and fragrant.
  8. 8Place the chili pieces into a saute pan over medium heat and toast until just barely smoking and fragrant.
  9. 9Place the chili pieces into a saute pan over medium heat and toast until just barely smoking and fragrant.
  10. 10Take the toasted chilies and place them into the bowl of a food processor.
  11. 11Take the toasted chilies and place them into the bowl of a food processor.
  12. 12Take the toasted chilies and place them into the bowl of a food processor.
  13. 13Blitz the chilies until they're a very fine powder; this will take about two or three minutes.
  14. 14Blitz the chilies until they're a very fine powder; this will take about two or three minutes.
  15. 15Blitz the chilies until they're a very fine powder; this will take about two or three minutes.
  16. 16Add 1 tablespoon cocoa powder, 3 tablespoons cornflower, 1 tablespoon freshly ground cumin, and 1 tablespoon dried oregano to the food processor.
  17. 17Add 1 tablespoon cocoa powder, 3 tablespoons cornflower, 1 tablespoon freshly ground cumin, and 1 tablespoon dried oregano to the food processor.
  18. 18Add 1 tablespoon cocoa powder, 3 tablespoons cornflower, 1 tablespoon freshly ground cumin, and 1 tablespoon dried oregano to the food processor.
  19. 19Pulse a few times to combine the dry ingredients.
  20. 20Pulse a few times to combine the dry ingredients.
  21. 21Pulse a few times to combine the dry ingredients.
  22. 22Add ¾ cup of chicken stock to the food processor while it's running to make a spice paste.
  23. 23Add ¾ cup of chicken stock to the food processor while it's running to make a spice paste.
  24. 24Add ¾ cup of chicken stock to the food processor while it's running to make a spice paste.
  25. 25Core and dice about 6 roma tomatoes.
  26. 26Core and dice about 6 roma tomatoes.
  27. 27Core and dice about 6 roma tomatoes.
  28. 28Finely mince 2 jalapenos.
  29. 29Finely mince 2 jalapenos.
  30. 30Finely mince 2 jalapenos.
  31. 31Finely mince one half of a habanero pepper (use gloves for this step).
  32. 32Finely mince one half of a habanero pepper (use gloves for this step).
  33. 33Finely mince one half of a habanero pepper (use gloves for this step).
  34. 34Mince 4 cloves of garlic as fine as you can and then squish it back and forth against the board until you have garlic paste.
  35. 35Mince 4 cloves of garlic as fine as you can and then squish it back and forth against the board until you have garlic paste.
  36. 36Mince 4 cloves of garlic as fine as you can and then squish it back and forth against the board until you have garlic paste.
  37. 37Trim the gristle and fat off of 3 lbs of chuck steak.
  38. 38Trim the gristle and fat off of 3 lbs of chuck steak.
  39. 39Trim the gristle and fat off of 3 lbs of chuck steak.
  40. 40Cut the chuck steak into strips, and then dice it into little cubes.
  41. 41Cut the chuck steak into strips, and then dice it into little cubes.
  42. 42Cut the chuck steak into strips, and then dice it into little cubes.
  43. 43Do a rough chop through the diced beef to get it closer to ground beef consistency while maintaining texture.
  44. 44Do a rough chop through the diced beef to get it closer to ground beef consistency while maintaining texture.
  45. 45Do a rough chop through the diced beef to get it closer to ground beef consistency while maintaining texture.
  46. 46In a nice wide pot, add 1 tablespoon of olive oil and start browning the beef in batches to avoid overcrowding and ensure a good crust forms.
  47. 47In a nice wide pot, add 1 tablespoon of olive oil and start browning the beef in batches to avoid overcrowding and ensure a good crust forms.
  48. 48In a nice wide pot, add 1 tablespoon of olive oil and start browning the beef in batches to avoid overcrowding and ensure a good crust forms.
  49. 49Set the browned beef aside.
  50. 50Set the browned beef aside.
  51. 51Set the browned beef aside.
  52. 52Add the remaining 1 tablespoon of olive oil to the pan and place over high heat.
  53. 53Add the remaining 1 tablespoon of olive oil to the pan and place over high heat.
  54. 54Add the remaining 1 tablespoon of olive oil to the pan and place over high heat.
  55. 55Add the diced large onion and sauté until they are just sweating (undercooked).
  56. 56Add the diced large onion and sauté until they are just sweating (undercooked).
  57. 57Add the diced large onion and sauté until they are just sweating (undercooked).
  58. 58Deglaze the pot with 12 ounces of light lager, scraping all the good stuff (fond) off the bottom of the pot.
  59. 59Deglaze the pot with 12 ounces of light lager, scraping all the good stuff (fond) off the bottom of the pot.
  60. 60Deglaze the pot with 12 ounces of light lager, scraping all the good stuff (fond) off the bottom of the pot.
  61. 61Add the chopped tomatoes to the pot.
  62. 62Add the chopped tomatoes to the pot.
  63. 63Add the chopped tomatoes to the pot.
  64. 64Add the remainder of the beer to the pot.
  65. 65Add the remainder of the beer to the pot.
  66. 66Add the remainder of the beer to the pot.
  67. 67Add the spice paste to the pot.
  68. 68Add the spice paste to the pot.
  69. 69Add the spice paste to the pot.
  70. 70Give that a mix before adding the browned beef back to the pot.
  71. 71Give that a mix before adding the browned beef back to the pot.
  72. 72Give that a mix before adding the browned beef back to the pot.
  73. 73Add the remainder of the chicken stock from the 32oz carton to the pot.
  74. 74Add the remainder of the chicken stock from the 32oz carton to the pot.
  75. 75Add the remainder of the chicken stock from the 32oz carton to the pot.
  76. 76Add about 2 tablespoons of brown sugar to the pot.
  77. 77Add about 2 tablespoons of brown sugar to the pot.
  78. 78Add about 2 tablespoons of brown sugar to the pot.
  79. 79Add the garlic paste to the pot.
  80. 80Add the garlic paste to the pot.
  81. 81Add the garlic paste to the pot.
  82. 82Add the soaked red kidney beans to the pot.
  83. 83Add the soaked red kidney beans to the pot.
  84. 84Add the soaked red kidney beans to the pot.
  85. 85Stir all ingredients well.
  86. 86Stir all ingredients well.
  87. 87Stir all ingredients well.
  88. 88Put the pot in a 300°F oven with the lid ajar for 2 to 3 hours or until the beef is completely tender, stirring occasionally to prevent scorching.
  89. 89Put the pot in a 300°F oven with the lid ajar for 2 to 3 hours or until the beef is completely tender, stirring occasionally to prevent scorching.
  90. 90Put the pot in a 300°F oven with the lid ajar for 2 to 3 hours or until the beef is completely tender, stirring occasionally to prevent scorching.
  91. 91Season with salt and pepper as you see fit.
  92. 92Season with salt and pepper as you see fit.
  93. 93Season with salt and pepper as you see fit.
  94. 94Serve the chili, optionally with aged white cheddar on top.
  95. 95Serve the chili, optionally with aged white cheddar on top.
  96. 96Serve the chili, optionally with aged white cheddar on top.

Ingredients

  • 3 ounces dried ancho chilies, seeded and torn into 1 inch pieces
  • 3 ounces dried ancho chilies, seeded and torn into 1 inch pieces
  • 3 ounces dried ancho chilies, seeded and torn into 1 inch pieces
  • 1 ounce dried cascabel chilis, seeded and torn into 1 inch pieces
  • 1 ounce dried cascabel chilis, seeded and torn into 1 inch pieces
  • 1 ounce dried cascabel chilis, seeded and torn into 1 inch pieces
  • 1 tablespoon cocoa powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon cocoa powder
  • 3 tablespoons cornflower
  • 3 tablespoons cornflower
  • 3 tablespoons cornflower
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 0.75 cup chicken stock
  • 0.75 cup chicken stock
  • 0.75 cup chicken stock
  • 6 roma tomatoes, cored and diced
  • 6 roma tomatoes, cored and diced
  • 6 roma tomatoes, cored and diced
  • 2 jalapenos, finely minced
  • 2 jalapenos, finely minced
  • 2 jalapenos, finely minced
  • 0.5 habanero pepper, finely minced
  • 0.5 habanero pepper, finely minced
  • 0.5 habanero pepper, finely minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 3 lbs chuck steak, trimmed of gristle and fat, cut into strips and diced into cubes
  • 3 lbs chuck steak, trimmed of gristle and fat, cut into strips and diced into cubes
  • 3 lbs chuck steak, trimmed of gristle and fat, cut into strips and diced into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 large onion, diced
  • 1 large onion, diced
  • 12 ounces light lager
  • 12 ounces light lager
  • 12 ounces light lager
  • 6 ounces red kidney beans, soaked until tender
  • 6 ounces red kidney beans, soaked until tender
  • 6 ounces red kidney beans, soaked until tender
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

food processorsaute panglovesknifepotoven

Tips

  • Use gloves when chopping habaneros to avoid irritation.
  • Brown beef in batches to prevent overcrowding and steaming, ensuring a good crust and fond formation.
  • Deglaze the pot with beer to scrape up all the flavorful fond.
  • When adding more habanero, use some coffee to neutralize it a bit.