Directions
- 1Remove the seeds from the chiles by pulling off the stem and gently ripping open the chile to scrape out all the seeds.
- 2Toast the chiles in a large cast iron or carbon steel pan over medium heat for two to three minutes on each side.
- 3Completely cover the toasted chiles with water, making sure they are submerged. Simmer them over low heat for about 30 minutes to soften them.
- 4Dice five strips of thick-cut bacon.
- 5In a large two gallon dutch oven pot over medium heat, add the diced bacon and sauté for two to three minutes until lightly browned.
- 6Cut the chuck roast into one-inch cubes, trim any stringy fat, and season generously with four teaspoons of coarse salt and one to one and a half teaspoons of freshly cracked pepper.
- 7Sear the beef in two batches in the dutch oven pot over high heat for three to four minutes on each side, until well browned.
- 8Add the small diced onions to the pot and sauté for five minutes until lightly browned.
- 9Add the minced garlic and cook just until fragrant (about 30-45 seconds).
- 10Add three tablespoons of tomato paste and cook for three to four minutes to deepen umami flavor and add acidity.
- 11Drain the chiles of the water and give them a quick rinse under cold water.
- 12Transfer the chiles to a blender with two chipotle peppers in adobo sauce and two cups of beef stock. Blend until perfectly smooth.
- 13Add about a fourth of the blended chili mixture to the dutch oven pot and cook for two to three minutes to concentrate and deepen the flavors.
- 14Add back in the seared beef, one cup of strong brewed coffee, half the crispy bacon lardons, and one bottle of pilsner beer to the dutch oven pot.
- 15Add two cups of beef stock and eight ounces of tomato puree.
- 16Add the remaining chili sauce and give it a quick swish with water before pouring it into the pot.
- 17In a medium-sized sauté pan, toast four to five all-spice berries, one cinnamon stick, five to six cloves, two teaspoons of coriander seeds, and three tablespoons of cumin seeds over medium heat for three to four minutes.
- 18Grind the toasted spices in a spice grinder or mortar and pestle until smooth.
- 19Add the ground spices and two tablespoons of oregano to the chili. Stir and taste.
- 20Turn the heat to low, add a lid, and simmer for two to three hours. After one hour, check and adjust seasonings as needed. Leave the lid off for the last 30 minutes to reduce and concentrate flavors.
- 21Thicken the chili by pouring one to one and a half cups of the liquid in a separate bowl, adding one-third cup of masa harina and whisking until thickened. Add to the chili.
- 22Add one to two tablespoons of apple cider vinegar and one ounce of bittersweet chocolate to the chili.
- 23Serve the chili with toppings of your choice, such as cotija cheese, cilantro, green onions, and crispy bacon.
Ingredients
- 6 dried ancho chiles
- 3 dried guajillo chiles
- 1 dried Chile de arbol
- 6 slices thick-cut bacon
- 5 pounds chuck roast
- 2 peeled small-diced yellow onions
- 2 chipotle peppers in adobo sauce
- 8 finely minced garlic cloves
- 3 tablespoons tomato paste
- 8 ounces strong brewed coffee
- 12 ounces pilsner beer
- 4 cups beef stock
- 1 cup tomato puree
- 5 all-spice berries
- 3 tablespoons cumin seeds
- 1 stick of cinnamon
- 2 teaspoons coriander seeds
- 5 cloves
- 2 tablespoons oregano
- 0.33 cup masa harina
- 1 tablespoon apple cider vinegar
- 1 ounce bittersweet chocolate
- 4 teaspoons coarse salt
- 1.5 teaspoons pepper
Equipment
knifecutting boardcast iron pan or carbon steel panspatula or spoontwo gallon dutch oven potblenderspice grinder or mortar and pestlewhisk
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