Chili #1

Guiding principle for this one: less ridiculous than Kenji's but more advanced than "muh ground beef & spices", no slow cooker.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

(NOTE) This recipe moves quickly enough that mise is highly recommended.

Step 2

(NOTE) Recipe yields a chili that is not particularly spicy, you can add some arbol chiles (untoasted) to the blender for extra kick, if desired.

Step 3

Whisk together the cornmeal, chili powder, cumin, oregano, coriander, and cinnamon. Add water and mix to form a paste. Set aside.

Step 4

Season the chuck roast generously with kosher salt. Set aside.

Step 5

Toast ancho, pasilla, guajillo, morita, and cascabel chiles and star anise in a skillet over medium heat for about 5 minutes. Do not allow them to smoke. Remove and allow to cool.

Step 6

Add the bacon to a cold large pot or Dutch oven and place on medium heat. Fry the bacon, flipping frequently, until it is crispy. Remove the bacon and allow to cool. Remove and reserve the bacon grease, leaving enough to cover the bottom of the pot.

Step 7

Raise the heat to medium-high. When the bacon grease first begins to smoke, add the chuck roast and sear, flipping every 60–90 seconds. If the roast sticks when you flip it, add more bacon grease. Once you have a deep golden brown crust on both sides, remove and allow to rest.

Step 8

Add the alcohol to the pot and deglaze vigorously. Allow the resultant liquid to boil off for about 30 seconds, then immediately pour into a blender.

Step 9

Lower the heat back down to medium. Add a bit more bacon grease to the pot and add the onion. Cook until softened (about 5 minutes), stirring frequently.

Step 10

While the onions are cooking, deseed the toasted chiles and grind the star anise in a mortar or coffee grinder. Add the chiles, star anise, honey, soy sauce, apple cider vinegar, chocolate, and Worcestershire sauce to the blender along with roughly 1 cup of the beef broth. Puree until smooth.

Step 11

Add the jalapenos to the pot, then bloom the garlic for about 45 seconds. Stir to combine and cook for another 3 minutes.

Step 12

While the jalapenos and garlic are cooking, chop the chuck roast into bite-sized pieces. Save the juices as much as you can.

Step 13

Add the chili paste to the pot and mix well to combine. Cook, stirring frequently, for 3 minutes. Some will stick and/or get clumpy, this is fine.

Step 14

Add the contents of the blender, the remaining beef broth, crushed tomatoes, beans, chuck roast, juices, and bacon to the pot and stir well. Deglaze the pot again and raise the heat to high.

Step 15

Bring the chili to a boil, then reduce the heat to maintain a gentle simmer. Add the bay leaf and marmite and simmer, uncovered, stirring occasionally, until the desired thickness is reached, usually somewhere between 30–60 minutes. Check and adjust seasoning throughout.

Step 16

Remove the bay leaf and allow to rest for 10–15 minutes. Serve in bowls and garnish as desired.

Step 17

(NOTE) This actually tastes even better the next day in my opinion, consider making the day before and simply reheating over medium-low heat.