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![](https://image.nostr.build/7655c7fa093c2729f61c53788628fec11c9aed20a43c5f75a315e0472d937232.jpg)
@ Big Foise Ltd
2023-12-25 14:34:57
## Chef's notes
Use chuck, boneless short rib, or another cut that gets tender the longer you cook it. You cut even use pork butt, shoulder, or belly.
Select a few different dried chilies 🌶️ for greater complexity and heat. For extra spice use jalapeños or Serrano with the trinity. (Onion, pepper, celery)
## Details
- ⏲️ Prep time: 1 hour
- 🍳 Cook time: 2.5 hours
- 🍽️ Servings: 6
## Ingredients
- ½ pound Red, Pinto, or Kidney Beans- soaked over night
- 6 dried chilies of your choice- toasted, seeded, and soaked
- 2 tablespoon oil (lard or tallow)
- 2 pounds Chuck beef cubes or short rib
- 1 small Spanish Onion- small dice
- 1 Green Bell or Poblano Pepper- small dice
- 2 stalks Celery- small dice
- 4 cloves Garlic- minced
- 2 Bay Leaf
- 1 can Fire Roasted Tomatoes
- 2 teaspoon ancho or regular chili powder
- 2 teaspoons Smoked Paprika
- 2 teaspoon Dried Oregano
- 2 teaspoon ground Coriander
- 1 tablespoon cocoa powder
- 4 cups Beef or Chicken stock, water also works
- 2 tablespoons Butter
- 2 tablespoons Masa (ground corn flour)
- Toppings like cheese, onions, scallions, tortillas. Whatever you’d like.
## Directions
1. 1. Start by soaking your beans the night before. Fully submerged in water and kept in the fridge.
2. Place the pot you’ll be cooking the chili in over medium high heat, with NO oil heat the pan and add the dried chilies to toast for 3-5 minutes turning them occasionally. You will smell them toasting and becoming aromatic. Set them aside to cool, once cool remove and discard the seeds and stems. Submerge the chilies in stock to rehydrate and soften them for blending.
3. Season the beef with salt, then wipe out the pan and return it to the heat. Add the grapeseed oil to the pan and allow to heat. Sear the beef on multiple sides to achieve lots of browning and color. Remove the beef and set aside.
4. Add the diced onions, bell peppers, and celery to the pan (holy trinity) and cook until the edges begin to caramelize. When you see the browning of the veg add the garlic, bay leaves, oregano and spices. Cook for about a minute.
5. Add the fire roasted tomatoes to the trinity, scraping up the fond in the pan and cook until some of the liquid from the tomatoes has evaporated. Note the pot should be simmering or at a light boil for evaporation to occur.
6. Once the vegetable mixture looks thickened add the rehydrated chilies along with the stock they were soaking in. Remove the pot form the heat and using a stick blender or standing blender puree the trinity and chilies together until smooth.
7. Add the remaining stock and chocolate cocoa mix to the pot along with the puree, return the beef to the pot and bring everything to a boil then reduce to a simmer. Cover the pot and cook for about an hour.
8. After you’ve allowed the beef to cook on its own drain and add the soaking beans. Prepare the masa roux by melting the butter and stirring in the masa flour, cook for 3 minutes and then add into the chili.
9. Return the beans and chili to a boil, reduce to a simmer and cover. Cook for an addition hour to hour and a half until the beans and beef are tender and the sauce has thickened to your liking. Season with salt and pepper. To finish garnish with favorite toppings.