Classic Chili

Each number corresponds to the numbered written steps below.

Remove the stems and seeds from 2 dried ancho chiles and 2 dried chipotle chiles.

In a pan over medium heat, toast the chiles for 30-40 seconds on each side until fragrant. Remove the chiles from the heat and set aside.

To the same pan, add 2 tablespoons of chili powder, 3 tablespoons of ground cumin, and toast for 1 minute stirring frequently. Note: If you opt to not use dried whole chiles, increase the amount of chili powder to 5 tablespoons.

Add the toasted spices along with the dried peppers and a ¼ cup of tortilla chips to a food processor or coffee grinder and blend until a fine powder is formed, then set aside.

Dice one large onion and green pepper and preheat the oven to 300ºF, placing a rack in the middle. Heat a large Dutch oven to medium heat and sauté the onion and pepper in 2 tablespoons of vegetable oil for about 5 minutes or until soft. Add 2 pounds of ground beef chuck and sauté until browned while breaking it up with a wooden spoon, about 7-10 minutes.

While the beef is cooking, bloom the spice mixture by heating a pan to medium heat. Add 2 tablespoons of vegetable oil along with the spices. Cook for 1-2 minutes or until very fragrant. Once fragrant, add ¼ cup of water to the pan. Note: You can scoop some of the beef fat out of the pot and use that instead of the vegetable oil for this step.

Once the beef is cooked, add the bloomed spice mixture to the beef and continue to cook for another minute while stirring to incorporate.

Add 6 ounces of tomato paste to the beef and cook for 3 minutes while stirring to combine. Then add 2 teaspoons of salt, 2 tablespoons of sugar, and 1 tablespoon of garlic powder and mix well.

Add one 12-ounce bottle of Guinness, other dark beer, or coffee, along with 2 cups of low-sodium beef stock, and 3 16-ounce cans of drained kidney beans. Bring the mixture to a boil.

Once boiling, give it a stir, then turn the heat off. Place a lid on the Dutch oven and move to the oven for 75 minutes.

After 75 minutes, remove the lid and return to the oven for another 45-60 minutes or until the chili has thickened substantially. Note: If the chili has thickened, feel free to remove the pot early or if needed add a touch of water. Most likely though, the chili will be on the more liquid side and will need to be thickened with the extra cooking time.

For a thicker chili, cook uncovered for another 30 minutes. Alternatively, place the pot on a burner and cook over medium heat until thickened to your liking. Remove the pot from the oven and add 1 ½ ounces of 70% dark chocolate, stirring to combine. Taste test the chili and adjust salt and spice levels to taste. If more spice is desired, add cayenne powder to taste. Serve in bowls and offer toppings such as sour cream, diced raw onion, cheddar cheese, cilantro, sliced jalapeños, or any other toppings you'd like. Enjoy!

For the ground spice mixture

Remove the stems and seeds from the dried ancho and chipotle peppers. Toast the chiles in a dry pan over medium heat for 30 seconds per side or until fragrant. Remove chiles from the heat to a plate then add the chili powder, cumin, and cinnamon to the pan and toast for 1 minute stirring frequently.

Place the peppers along with the chili powder, cumin, cinnamon, and tortilla chips into a food processor. Blend until a fine powder is formed.

For the chili:

Preheat oven to 300f and set the rack to the middle level.

Heat a large Dutch oven to medium heat and saute the onion in 2 tablespoons of vegetable oil until soft (about 5 minutes).

Add the ground beef and saute until browned while breaking it up with a wooden spoon (about 7 minutes).

While the beef is cooking bloom the spice mixture. Heat a pan to medium heat and add the remaining 2 tablespoons of vegetable oil along with the prepared spice mixture. Cook for 1-2 minutes or until very fragrant. Once fragrant add a ¼ cup of water to the pan.

Once the beef is browned add the bloomed spice mix to the beef and continue to cook for another 1 minute stirring to incorporate.

Add the tomato paste to the beef and cook for 3 minutes stirring well to combine. Next, add the salt, sugar, and garlic powder and mix well.

Add the Guinness, low-sodium beef stock, and kidney beans, and bring to a boil. Once boiling, give it all a stir then turn the heat off and cover. Place the Dutch oven in the oven for 75 minutes.

After 75 minutes remove the lid and return to the oven for another 30-45 minutes or until the chili has thickened. For a thicker chili, cook uncovered for another 30 minutes. Alternatively, place the pot on a burner and cook over medium heat until thickened to your liking.

Remove the pot from the oven and add the chocolate, stirring to combine. Taste test the chili and adjust salt and spice levels to taste. An easy way to bring up the spice level quickly is with cayenne powder to taste. Serve in bowls topped with sour cream, diced raw onion, cheddar cheese, or whatever you like. Enjoy!