Chili Con Carne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut open dried chiles and remove seeds. Cut into 1/2-inch pieces, and in a dry pan over medium-high heat, toast until fragrant and barely smoking. Place in a food processor and process until reduced to a fine powder, about 3 minutes. Add cocoa powder, cornmeal, cumin, and oregano, and pulse to combine. Add 3/4 cup of chicken stock, and blend until a paste forms. Set aside.

Step 2

Place vegetable oil in a large stock pot over medium-high heat until shimmering. Add beef in batches and brown on all sides.

Step 3

Once at least half the beef is browned, add onion, jalapeños, habanero, and garlic to the pot and sweat briefly before deglazing with the Mexican beer.

Step 4

Add tomatoes, brown sugar, beef, spice paste, and the rest of your chicken stock - stir until combined, and bring to a bare simmer. Simmer for 2-3 hours, or until beef is tender and chili has thickened. Season with salt and pepper