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Chili 2015-16

Serves 4.

1/2 lb dried pinto beans
1/2 gal water
1 1/2 T salt

Combine in a 2qt or more stockpot, bring to a boil, turn off heat, cover and soak until you're ready to use them below (at least an hour).

1 oz (approx 6) cascabel (or other hot dried, like de árbol) chiles, seeded, stemmed, broken into flattish pieces
1 oz (approx 3) pasilla (or other deep and raisiny dried, like ancho or mulato) chiles, seeded, stemmed, cut into large pieces
1 oz (approx 4) guajillo (or other sweet and fresh-ish dried, like costeño or New Mexico) chiles, seeded, stemmed, cut into large pieces

Seed, stem, and cut the chiles. Toast the chiles in batches in a stainless skillet over medium heat until aromatic and browned but not burnt, around 1" on each side. Remove the chiles to a blender jar. Prepare the below spices while toasting the chiles. When they're all done, cover the chiles in water and soak for 30".

1 1/2 T cumin seed
1 1/2 T coriander seed
2 cloves
1 star anise, broken

Toast the spices together in the hot skillet until aromatic but not burnt, around 1" or less. Remove to a mortar and pestle, and grind into a fine powder. Grind the star anise and cloves first to ensure they are powdered.

1/2 onion, finely diced (around 3/4 C)
2 cloves garlic, minced
1 1/2 T fresh oregano, chopped (alternately, use 1/2 T dried)

Prep the vegetables and reserve each separately.

1 T tomato paste
1 T Marmite
1-2 C stock (optional)

If using stock, drain the soaked chiles and cover with stock (if not, leave them as is). Add the above liquid ingredients to the blender jar. Blend for a few minutes until they become a uniform slurry.

Heat a dutch oven over medium high heat. Preheat the oven to 250.

2 lbs beef chuck roast (or pre-chopped as stew meat, or the equivalent amount of short rib, taking the bones into account; any tough, fatty beef cut)
1 T vegetable oil (or less)

In the dutch oven, sear the beef (in batches, unless it's a one-piece roast) until deeply browned on all sides, using as little oil as you can to start them. Reserve.

Reduce the heat to medium, and sauté the onion in the rendered fat, adding more oil if necessary. When the onion is soft, add the garlic and oregano and sauté for a minute.

Add the combined spices to the vegetables and sauté for a moment until fragrant. It is okay if the pan is close to dry, but add a little oil if necessary and ensure the spices do not burn.

Add the chile purée and sauté for a few minutes, building up fond. While the chile paste is sizzling, chop the beef into bite size pieces (if necessary, debone it first, reserving the bones).

1 bay leaf
1/2 oz chopped unsweetened chocolate
3-4 C stock, just to cover (optional)

If using stock, drain the soaked beans. Deglaze the pan with some stock or bean soaking liquid, scraping up the fond.

Add the beef (and bones, if you have them), beans (reserving their liquid as you go), chocolate and bay leaf to the dutch oven and barely cover the beans and beef with stock or bean soaking liquid (it is OK if small bits of the beef break the surface). Bring to a boil, cover, then transfer to the oven.

Simmer in the oven for 3 hours, or until beans and beef are soft. Add more stock or water as necessary to keep the beans barely covered.

When the beans and beef are tender, if you have excess liquid, remove it to a saucepan to reduce, then recombine with the main chili. If the chili is too thin, adjust with a few tablespoons of crushed tortilla chips or cornstarch slurry.

2 oz tequila
1 oz lime juice (approx 1 lime)
1 T brown sugar
Black pepper to taste
Salt to taste

Remove bay leaves and bones. Add tequila, lime juice, brown sugar and pepper. Stir and simmer on the stovetop for a minute to merge flavors. Adjust salt as necessary.

Cilantro, chopped
Cheddar cheese, grated
Avocado, peeled & sliced
Hot sauce
Tortilla chips

Serve in bowls with the above available for garnishes.