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Chili

2 ancho chiles
2 cascabel chiles
4 chipotle morita chiles (or 2 chipotles moras)
2 guajillo chiles

Take the tops off the chiles, seed them, and break them into small bits. Toast in batches in a dry pan until fragrant. Soak in water for 30".

1.5 lb chuck roast
4 T bacon fat

Brown the whole roast on high heat on all sides over high heat in the fat in a pressure cooker. Reserve.

1/2 T cumin, whole
3/4 t coriander, whole
1/4 t cinnamon, whole broken into bits or ground

While browning the roast, toast the cumin, coriander, and cinnamon (if whole) in the dry pan until fragrant. Grind in a mortar and pestle. Mix in ground cinnamon if not using whole.

1 medium onion, roughly chopped
2 cloves garlic, minced
Toasted spices

As soon as the roast is browned, add the onion to the pressure cooker and reduce the heat to low. Sweat the onion until it is soft. While the onion is cooking, drain the chiles and add 1 C fresh water to them. Blend into a paste.

When the onion is soft, add the garlic and spices and cook for a minute.

Chile paste
2 C beef or chicken stock
1/2 lb kidney beans, dry

Add all to the pot and bring to pressure. Cook 30".

Browned chuck
1/2 oz bittersweet chocolate, chipped
12 oz Muir Glen fire roasted tomatoes with chiles
3/4 C oatmeal stout

Release the pressure and add the above to the pot. Cook for another 30" at pressure.

1 T cider vinegar
1 T soy sauce
1 t salt

NOTE: this was a little thin. Consider corn flour.

Release the pressure and add the above. Check for seasoning. Serve with grated cheddar and chopped cilantro.

Serves 4.