7 dehydrated chili peppers (3 Chipotle, 2 Pasilla and 2 Guajillo peppers)
2-3 lbs cubed beef bottom round
1/2 pound bacon
3-5 cloves of garlic
1/4 cup tomato paste
4-5 tomatoes that have been blanched, with skins removed, and diced, or a 28 oz can of diced tomatoes
1 fresh poblano pepper
1 fresh jalapeño pepper
1-2oz 80% chocolate
2 cinnamon sticks
1 yellow onion, chopped
For the beef seasoning:
1 cup olive oil
pinch of salt
freshly ground pepper
1 tbsp cumin
1 tbsp fresh oregano chopped
1 tsp chile powder
Makes about 8 servings. Requires just over seven hours to make (6 hours to rehydrate chili peppers, 30 min prep and 1 hour to simmer).
- Remove stem and seeds from the 7 dried chili peppers.
- Rehydrate the chili peppers. To rehydrate, add the chili peppers with water in a large covered pot and allow them to simmer at a low temperature for four hours and soak for another two hours in the water.
- Season the beef with the olive oil, salt, pepper, cumin, fresh oregano, and chile powder.
- Roast the fresh poblano and jalapeño peppers over open flame (1-3 each) until skin is fully blackened. Set aside to cool.
- In deep skillet, cook bacon until crispy then transfer it to the pot with the rehydrated chilis.
- Do not discard the bacon fat. Heat the skillet with the bacon fat to high and add beef to skillet and sear.
- Cook <2 minutes, beef will not be fully cooked. Set beef aside, and discard most of remaining fat from skillet, leaving enough to sauté.
- Reduce heat to medium. Add a chopped yellow onion to skillet and sauté until a few onion pieces begin to brown.
- Peel skin from roasted peppers, discard stems and seeds, and dice peppers.
- Dice the garlic and add peppers and garlic to skillet. Continue to sauté until garlic becomes soft, not brown.
- Add about 1/4 cup of tomato paste and stir just until paste begins to brown on bottom of skillet.
- Add 4-5 tomatoes that have been blanched, skins removed, and diced, or 28oz can of diced tomatoes.
- Return meat to skillet, turn temperature to simmer.
- Purée rehydrated chiles. Add water if mixture is pasty. Add puréed chile liquid to skillet running first through a strainer to prevent any non-processed chile skin from entering into the skillet.
- To skillet, Add the dark chocolate and 2 cinnamon sticks.
- Allow to simmer uncovered, stirring occasionally for at least 1 hour.
- If the chili becomes too dry/thick add water 1/2-1 cup at a time.
- When ready to serve, remove cinnamon stick and garnish with red onion (and cheddar too, if desired).