Directions
- 1Start by ripping open the dried ancho chilies and dried cascabel chilis and getting all of the seeds out.
- 2Tear the chilies into about 1 inch pieces.
- 3Place the chili pieces into a saute pan over medium heat and toast until just barely smoking and fragrant.
- 4Take the toasted chilies and place them into the bowl of a food processor.
- 5Blitz the chilies until they're a very fine powder; this will take about two or three minutes.
- 6Add 1 tablespoon cocoa powder, 3 tablespoons cornflower, 1 tablespoon freshly ground cumin, and 1 tablespoon dried oregano to the food processor.
- 7Pulse a few times to combine the dry ingredients.
- 8Add ¾ cup of chicken stock to the food processor while it's running to make a spice paste.
- 9Core and dice about 6 roma tomatoes.
- 10Finely mince 2 jalapenos.
- 11Finely mince one half of a habanero pepper (use gloves for this step).
- 12Mince 4 cloves of garlic as fine as you can and then squish it back and forth against the board until you have garlic paste.
- 13Trim the gristle and fat off of 3 lbs of chuck steak.
- 14Cut the chuck steak into strips, and then dice it into little cubes.
- 15Do a rough chop through the diced beef to get it closer to ground beef consistency while maintaining texture.
- 16In 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.
- 17Set the browned beef aside.
- 18Add the remaining 1 tablespoon of olive oil to the pan and place over high heat.
- 19Add the diced large onion and sauté until they are just sweating (undercooked).
- 20Deglaze the pot with 12 ounces of light lager, scraping all the good stuff (fond) off the bottom of the pot.
- 21Add the chopped tomatoes to the pot.
- 22Add the remainder of the beer to the pot.
- 23Add the spice paste to the pot.
- 24Give that a mix before adding the browned beef back to the pot.
- 25Add the remainder of the chicken stock from the 32oz carton to the pot.
- 26Add about 2 tablespoons of brown sugar to the pot.
- 27Add the garlic paste to the pot.
- 28Add the soaked red kidney beans to the pot.
- 29Stir all ingredients well.
- 30Put 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.
- 31Season with salt and pepper as you see fit.
- 32Serve the chili, optionally with aged white cheddar on top.
Ingredients
- 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 tablespoon cocoa powder
- 3 tablespoons cornflower
- 1 tablespoon freshly ground cumin
- 1 tablespoon dried oregano
- 0.75 cup chicken stock
- 6 roma tomatoes, cored and diced
- 2 jalapenos, finely minced
- 0.5 habanero pepper, finely minced
- 4 cloves garlic, minced
- 3 lbs chuck steak, trimmed of gristle and fat, cut into strips and diced into cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 12 ounces light lager
- 6 ounces red kidney beans, soaked until tender
- 2 tablespoons brown sugar
- salt
- 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.
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