Chili

If any of the dried chiles are too hot for you, feel free to swap them out with any other chile. Cascabel is a good swap for a rich chocolate flavor with little to no heat. This chili is more about flavor and spice than it is about heat.

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Step 1

Check the chiles for stems and seeds and remove them

Step 2

In a large pot over medium low heat, toast the dried chiles until fragrant

Step 3

Add enough water to the pot to boil the chiles until tender

Step 4

Transfer the chiles and the water to a blender and puree until smooth, set aside

Step 5

Make sure your pot is dry, then add the olive oil and brown the meat until a fond is formed

Step 6

Add the chopped onion and wine, scrape up the fond at the bottom of the pot

Step 7

Add the beans to the pot with their liquid

Step 8

add about 6 cups of water to the pot

Step 9

add the chile puree to the pot and stir to combine

Step 10

simmer on low heat until the chili reaches a consistency you like