Chili is love.  You better love your kitchen when you embark on this.  When it’s done, everyone who tries it will love you.


Chile paste


Mise en Place
CHILES STAPLES
4 ancho 2 cups chicken stock
2 pasilla 3 anchovies
3 new mexico
2 california
2 cascabel
8 chle de arbol

Equipment
1 skillet
1 sauce pan

Directions
Step Action
1 Cut the tops of chile, shake out seeds, tear in to strips
2 Toast in dry skillet till not quite smoking (a minute ish), do this in batches
3 Put toasted chiles in sauce pan
4 Add chicken stock to cover (add water if chicken stock falls short)
5 Bring to boil, simmer till soft (15-20 minutes)
6 Add anchovies (3 filets will do the trick)
7 Spin with immersion blender to puree
8 Taste, maybe add more anchovy

Actual chili


Mise en Place
MEATS SPICES
6 lbs chuck roast 4 tbs cumin seeds, toasted, ground
STAPLES 3 tbs coriander seeds, toasted, ground
2 tbs tomato paste 2 bay leaves
1 28 oz can crushed tomato 2 tbs mexican oregano
6 cups chicken stock VEGGIES
1 bottle dark beer, not hoppy kind 1 large onion, small dice
2 tbs soy sauce 4 jalepenos small dice
2 tbs masa harina 8 cloves garlic, minced
kosher salt
canola oil

Equipment
1 stock pot
1 skillet, medium high
2 large mixing bowl
1 small bowl

Directions
Step Action
1 butcher meat well into 3/4 inch-ish hunks, removing as much gristle and silver skin as you can
2 In mixing bowl, toss beef with 3 tbs kosher salt
3 In skillet, brown beef in batches. you want to develop nice browning on all parts of the beef (1-2 minutes per side) don’t shortchange this step
4 As beef gets done, evac to other mixing bowl
5 Turn down heat to medium low in skillet and add onions, cook five minutes
6 Add jalepenos, cook five more minutes
7 Add garlic, cook one minute
8 Add mex oregano, cook one minute
9 Add tomato paste, cook two minutes
10 Add 1/2 cup of the chicken stock, scrape up any brown bits
11 Carefully, evac contents of skillet into stock pan
12 Add in three quarters of the chile paste
13 Turn heat to medium, stir to combine everything
14 Add in crushed tomato, beer, 4 cups of chicken stock, cumin, coriander, bay, soy
15 Stir well
16 Taste, you will need to add salt now. If you think it is too thick, add more chicken stock. If you want more chile flavor, add more paste.
17 Mix masa harina in bowl with warm water, stir, and add to chili
18 Bring chili to a boil and reduce heat to low.
19 For the next 30 minutes, skim excess oil from chili every 5 minutes and stir
20 Cook for 2-3 hours partially covered. Chili is done when meat is fall apart tender
21 Eat! serve with scallions, cilantro, cheddar, beans on the side, and saltines

chile paste v1.0
chili v1.0