I love a good chili. For the record- real chili- has NO beans. This is my chili. It’s a favorite around here. It has a very rich deep flavor, lots of spice, but not too much heat. Enjoy with plenty of sour cream and cheese! Like all chili’s – this one really taste best the day after it’s made. We cook it up a day before we plan on eating it, then I only have to reheat.

 

 

 

3 whole dried chipotle peppers

3 pounds chuck roast, 1 in cube

½ pound bacon

2 celery stalks- diced

3 carrots- diced

1 red onion – diced

1 yellow onion – diced

2 bell peppers- diced

4-6 medium jalapeno peppers- diced

20 cloves garlic- pressed

½ tsp cinnamon

½ tsp cloves

½ tsp allspice

1 tsp coriander

½ tsp cayenne

1 Tbs cumin

1 tsp ground ancho

1 tsp ground new mexico chili

1 28 oz can whole tomatoes

3 cups chicken bone broth

1 cup brewed strong coffee

2 Tbs kosher salt (or to taste)

1 pint beer

2 Tbs cocoa powder

½ cup masa harina (optional)

Suggested garnishes: cheese, sour cream, avocado, diced onions, diced jalapenos, cilantro

 

 On a dry cast iron skillet heat dried chipotle chili peppers. Remove from pan and add to almost boiling water (about 2 cups). Set aside

Render bacon, crumble and set the cooked bacon pieces aside. Brown the roast cubes, adding tallow or ghee to the bacon fat if more is needed. The roast will probably need to be browned in batches. Don’t over crowd the pan or you will “steam” rather than brown your meat. Set aside browned meat.

Adding tallow or ghee as needed, sauté the onions until translucent, about 10 minutes. Add carrots and peppers and celery, sauté 10 min. Add garlic, cooking just until fragrant. Add dried spices and sauté for a moment to release fragrance.

Take the soaked, dried chiles and puree in a blender with the soaking liquid. Add to the chili. Add tomatoes, smashing them well, to the pan. Add remaining ingredients except cocoa powder and masa harina. Add cubed beef and bacon crumbles to the pan. Simmer very low for 3-5 hours until meat is tender.

Once meat is tender, add cocoa powder and masa harina (if desired- it thickens the chili). Simmer on low for another hour. Garnish and enjoy!!!!

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