This is not your typical chili. This is a bold chili that has a unique richness from a mixture of toasted chiles, beer and coffee.
Ingredients:
3 strips of bacon (rough chop)
2 ancho chiles
2 pasilla chiles
2 guajillo chiles
3 chipotles in adobo
1 cups coffee (brewed)
12 oz stout
1 lbs chuck roast (cut into 1/2in cubes)
1 lbs pork loin ( cut into 1in slices and smoked, then cut into 1/2in cubes)
1 lbs ground beef (80/20)
2 tbs olive oil
3 lbs Short ribs
1 onions, finley chopped
3 cloves garlic, minced
3/4 tsp coriander
1/2 tsp cumin
1/8 tsp cinnamon
1/8 tsp ground cloves
1 15oz can chili beans
3-4 cups chicken stock
1/4 cup masa harina
1.5 oz bitter sweet chocolate
Toppings:
green onion
cilantro
queso fresco
warm corn tortilla's for dipping
Directions:
Cut the pork loin into 1in slices, then smoke for 35-45 min. Cut into 1/2in cubes.
Cut the chuck roast into 1/2in cubes.
Heat a large pot/dutch oven and add the ancho, pasilla & guajillo chiles and toast over moderately low heat, turning until lightly charred, about 4 minutes. Transfer the chiles to a bowl with boiling water and let sit for about 20 minutes.
In the large pot, brown the ground beef. Drain the grease off and put the meat into a large bowl.
In the large pot, add the chopped bacon and sauté until the bits are crispy & the fat is rendered. Transfer to the bowl with the ground beef.
In batches, add chuck roast pieces into the bacon fat and brown on all sides. Add to the bowl with the bacon. When the meat is finished, add drippings to the bowl, leaving 1-2 tbs for the onions & garlic.
Brown the short ribs about 2 min per side. Remove and set aside.
Drain the chiles, stem and seed. Transfer to a food processor. Add the chipotles, a couple of tablespoons of adobe sauce, and coffee. Puree until smooth. This will take 5-8 minutes. Add the some of the stout if a little liquid is needed and pulse a few times to blend in. Run the mixture through a strainer to get all the small bits out. Run the bits through the food processor again if needed.
** The previous steps can all be done the day before if needed.
In the large pot add the onion and garlic and cook over medium high heat until the onions begin to soften, about 3 minutes. Add the coriander, cumin, cinnamon & ground cloves and cook for about 1 minute until fragrant.
Add the all the meat that was in the large bowl back into the large pot.
Add the chile, stout, coffee mixture. Pour 2-3 cups of the chicken stock into the just emptied food processor, swirl, then add to the pot. Add the remaining chicken stock and the can of beans then bring to a simmer. Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.
Ladle 2 cups of the sauce into a heatproof bowl and whisk the masa harina in. Whisk the mixture back into the pot and simmer until the sauce begins to thicken, about 15 minutes.
Stir in the chocolate and season with salt.
Notes:
Servings = 1 full crockpot
Top with a little green onion, queso and cilantro. Use a folded corn tortilla to dip into the chili and eat.
This can be made ahead and reheated before serving.
Original Recipe - Julie's Texas-Style Chili with Beer Recipe - Julie Farias (foodandwine.com)
Changes:
Might try with just short ribs as the meat or maybe add 1 lb ground beef. Remove the pork & chuck roast, replace the qty with short ribs.