Chili is love. You better love your kitchen when you embark on this. When it’s done, everyone who tries it will love you.
- 4 whole dried ancho chile
- 2 whole dried pasilla chile
- 3 whole dried new mexico chile
- 2 whole dried cali chile
- 2 whole dried cascabel chile
- N whole dried chile de arbol – the more the hotter (I used 4 or so this time around)
- 2 cups chicken stock
- Cut the tops of chile, shake out seeds, tear in to strips
- Toast in dry skillet till not quite smoking (a minute ish) – do this in batches
- Put toasted chiles in sauce pan
- Add chicken stock to cover (2 cups usually does the trick)
- Bring to boil, simmer till soft (15-20 minutes)
- Add anchovies (3 filets will do the trick)
- Spin with immersion blender to puree
- Taste, maybe add more anchovy
Use real beef. I like my chili with chunks. ymmv.
- 6 lbs chuck roast (scale as appropriate)
- Kosher Salt. 3 tbs
- Butcher well. Make sure to take out and discard as much gristle and silverskin as well as possible.
- Cut into bite size ish hunks (3/4 inch cubes)
- Toss cubes with salt
- Get your chili pot. Add veg oil to coat on the bottom.
- Brown well. 1.5 mins a side. Medium High heat. Do it in batches. Too much meat in pan at once = bad browning. Sticking = too low heat = bad browning.
If there isn’t enough veg oil add more. If the stuff on the bottom is burning or you don’t have enough oil and likely your heat is too high.
- Did I mention to do this in batches
- Set cooked meat aside
You thought we would never get here, didn’t you.
- 3-4 tbs toasted cumin seeds – ground
- 2-3 tbs toasted coriander seeds – ground
- 2 bay leaves
- ½ – 11/2 tbs mex oregano
- 1 onion diced fine
- 3 jalapenos diced really fine
- 8 cloves garlic
- 2 tbs tomato paste
- 1 can crushed tomato
- 2-6 cups stock
- 1 bottle dark (not hoppy) beer
- 2 tbs soy sauce
- 1-4 tbs kosher salt
- 2 tbs masa harina
- In pan that cooked the beef, turn it down to medium and cook onions for a couple minutes and then add jalapenos and garlic and mex oregano, cook till soft.
- Add in tomato paste. Cook for a minute
- Add in beef along with accumulated juices
- Add in ¾ chile paste
- Stir and cook for a minute
- Add in crushed tomato
- Add in beer
- Add in stock to the point where it is just a bit thinner than you would like it to be in the end
- Add in cumin, coriander, bay
- Add in soy sauce
- Start adding in salt, salt till it is just under where you want it to be in the end (it will get more salty as the sauce evaporates)
- Adjust cumin/coriander/chili/stock/salt to fine tune. If you want more spice, you can turn to ground cayenne to up the level
- Put masa harina in bowl with warm water. Stir. Add to chili
- Turn up the heat, bring to boil, reduce heat to low/simmer
- For first half hour skim excess oil every 5 minutes and then stir
- For next 1 ½ – 3 hours cook partially covered. Stirring when you think about it.
- You know it is done when meat is tender (i.e. the collagen has rendered)
- Eat! Serve with scallions, cilantro, cheddar cheese, beans on the side, and saltines.
- Bask in the warm glow of adulation from your loved ones