Method

When making a recipe like this, it is best to do all of the “prep” work ahead of time and have all the ingredients, diced, peeled, chopped, measured and ready to go before you start cooking. It will save a lot of time in the end.

 Using a pair of scissors, cut the tops off each dried chili pepper. Cut down the side of each one, opening it up like a book. Remove all the seeds from the inside, and place the peppers in a saucepan. This will take some time, but it’s worth getting the seeds out, which can be bitter. If you have sensitive skin, wearing some gloves might be a good idea. Once all the cleaned and seeded peppers are in the pot, cover with water and bring to a boil. Once at a boil, remove from heat and allow to steep for about 20-30 minutes, or until soft. Once the peppers are soft, place in a blender with about half of the soaking liquid, and blend to a smooth puree. If it is too thick or the blender doesn’t “turn,” add a bit more of the liquid. You should have a smooth, fragrant and dark red puree. It should be about the consistency of heavy cream. Set aside

 Combine the chili powder, coriander, cumin, cocoa powder, and smoked paprika in a small bowl. Set aside.

 In a large pot over medium heat, brown the diced stew beef until nicely browned on all sides—you might have to do this in batches—and don’t forget to season with a generous amount of salt. Remove and set aside. Add the bacon, and cook until the fat is rendered and the bacon is crisp, about 10 minutes. Add the onion and peppers, a heavy pinch of salt, and sweat until the vegetables are soft (but not mushy), about 10 more minutes. Add the ground beef and brown lightly until the meat is cooked.

 Add the reserved stew meat back to the pot. Add the beer and bring to a simmer. Cook for about 5 minutes, just to cook off some of the alcohol. Add the chili puree to taste—depending on the types of chili peppers used, the puree can be quite spicy. The spiciness can be adjusted based on your taste, so if you are sensitive to spice you may want to start with only half. Remember that the heat will dissipate a little over the cooking time, and the type of heat will be “warm mouth” style rather than “searing tongue” style. Also remember that, the more chili puree you use, the deeper the flavor of the final chili.

 Add the canned tomatoes, vinegar, syrup, molasses, and about 1/3 of the dried spice mixture. Season with some salt. If needed, add a little chicken stock just so that all the meat is barely covered. Bring to barely a simmer, then cut the heat down to low, and cook, uncovered, for about 3 hours, or until the beef is very tender. Try not to let the pot boil, as this can make the meat tough and dry. Once, about halfway through the cooking process, add another 1/3 of the spice mixture. The chili should be thick (your stirring spoon should stick straight up in it) but still have liquid.

 At this point, it is best to chill the chili as quickly as possible, and refrigerate it overnight to allow the flavors to meld and deepen. This step is not necessary, but it is recommended. When re-heating, add the final 1/3 spice mixture and warm slowly over low heat.

 If you choose to eat it right away (and who could blame you) add the final 1/3 of the spice mix about 20 minutes before serving.

One final note: This recipe can be adjusted in multiple ways. The spices, salt, molasses, maple syrup, vinegar, etc. can all be adjusted to your personal taste level. Taste the chili as you are cooking it several times. See if you think it needs a bit more vinegar, or chili powder, or salt. Adjust it to a point where you would enjoy it. Use the amounts in the recipe as a starting point and cater it to your taste.

 

Ya’ll  enjoy!