This is the BEST Chili I've Ever Eaten

Ingredients

• 6 pieces Ancho Chili (dried, whole)
• 3 pieces Guajillo Chili (dried, whole)
• 1 piece Chile de Árbol (dried, very hot)
• 2 pieces Chipotle Pepper in Adobo (canned, minced)
• 3 tablespoons Adobo Sauce (from chipotle can)
• 4 cups Beef Stock (low‑sodium)
• 5 strips Thick‑Cut Bacon (regular cut is fine)
• 5 lb Chuck Roast (cut into 1‑inch cubes; brisket or strip roast also work)
• 4 teaspoons Coarse Kosher Salt
• 1.5 teaspoons Freshly Cracked Black Pepper
• 2 large Yellow Onion (diced)
• 8 cloves Garlic (minced)
• 3 tablespoons Tomato Paste
• 8 oz Tomato Purée
• 12 oz Pilsner Beer (Shiner Bock or any good pilsner)
• 1 cup Strong Coffee (brewed, hot)
• 5 pieces Allspice Berries
• 1 piece Cinnamon Stick
• 6 pieces Cloves
• 2 teaspoons Coriander Seeds
• 3 tablespoons Cumin Seeds
• 2 tablespoons Oregano (dried)
• 0.33 cup Masa Harina (fine corn flour, for thickening)
• 1.5 tablespoons Apple Cider Vinegar
• 1 oz Bittersweet Chocolate (unsweetened or 70% cacao, chopped)
• 1 cup Cheddar Cheese (shredded, for topping)
• 0.25 cup Fresh Cilantro (chopped, optional garnish)
• 0.25 cup Green Onions (sliced, optional garnish)
• 2 pieces Jalapeño (sliced, optional garnish)

Instructions

1. Prepare Dried Chilies

   Remove stems, split each chile, scrape out seeds, then spread chilies in a large cast‑iron pan over medium heat. Press down with a spatula and toast each side for 1‑2 minutes until fragrant (total 2‑3 minutes).

   Time: PT5M

   Temperature: medium

2. Rehydrate Chilies

   Cover toasted chilies with enough water to fully submerge. Simmer on low heat for 30 minutes until softened.

   Time: PT30M

   Temperature: low

3. Render Bacon Fat

   In the Dutch oven over medium heat, add 5 strips of thick‑cut bacon. Cook 2‑3 minutes, then lower heat and continue cooking 7‑8 minutes, stirring occasionally, until crispy. Remove bacon, set aside, and strain off about half of the rendered fat, reserving the rest.

   Time: PT10M

   Temperature: medium

4. Cube and Season Beef

   Trim excess stringy fat from the 5 lb chuck roast, cut into 1‑inch cubes. Place on a sheet tray, sprinkle with 4 tsp coarse salt and 1.5 tsp freshly cracked black pepper, and toss to coat evenly.

   Time: PT10M

5. Sear Beef in Batches

   Return the Dutch oven to high heat. Add a tablespoon of the reserved bacon fat. Working in two batches, add half the beef cubes, let sit untouched for 3‑4 minutes, then flip and sear another 3‑4 minutes until deep brown. Transfer seared beef to a bowl; repeat with remaining beef.

   Time: PT8M

   Temperature: high

6. Sauté Onions and Garlic

   In the same pot, add the diced onions, season lightly with salt, and sauté 5 minutes until translucent. Reduce heat to low, stir occasionally for another 10 minutes. Add minced garlic and cook 30‑45 seconds until fragrant.

   Time: PT15M

   Temperature: medium

7. Blend Chili Base

   Drain the softened chilies, rinse quickly under cold water, then transfer to a blender. Add 2 chipotle peppers, 3 Tbsp adobo sauce, and 2 cups beef stock. Blend until completely smooth.

   Time: PT5M

8. Build the Flavor Base

   Stir the minced garlic into the pot, then add 3 Tbsp tomato paste. Cook, stirring frequently, for 3‑4 minutes until the paste darkens to a rust‑like color.

   Time: PT4M

   Temperature: medium

9. Add Partial Chili Sauce

   Pour about one‑fourth of the blended chili mixture into the pot and simmer 2‑3 minutes to concentrate flavors.

   Time: PT3M

   Temperature: medium

10. Combine Main Ingredients

    Return all seared beef to the pot. Add 1 cup strong coffee, half of the crispy bacon strips, 12 oz pilsner beer, the remaining 2 cups beef stock, 8 oz tomato purée, and the rest of the blended chili sauce. Stir well.

    Time: PT5M

11. Toast Whole Spices

    In a medium sauté pan, toast 5 allspice berries, 1 cinnamon stick, 6 cloves, 2 tsp coriander seeds, and 3 Tbsp cumin seeds over medium heat for 3‑4 minutes, stirring constantly until fragrant.

    Time: PT4M

    Temperature: medium

12. Grind and Incorporate Spices

    Transfer toasted spices to a spice grinder or mortar & pestle and grind to a fine powder. Mix in 2 Tbsp dried oregano. Add the ground spice blend to the chili and stir.

    Time: PT3M

13. Long Simmer

    Raise heat to high and bring the chili to a rolling boil. Then reduce to low, cover with a lid, and simmer gently for 2‑3 hours, stirring occasionally. About 30 minutes before the end, remove the lid to allow the sauce to reduce.

    Time: PT3H15M

    Temperature: low

14. Thicken with Masa Harina

    In a separate bowl, whisk 1‑1.5 cups of the chili liquid with 1/3 cup masa harina until smooth. Stir the slurry back into the pot and simmer 5 minutes until thickened.

    Time: PT5M

    Temperature: low

15. Finish with Acid and Chocolate

    Stir in 1‑2 Tbsp apple cider vinegar and 1 oz chopped bittersweet chocolate until fully melted and incorporated.

    Time: PT3M

    Temperature: low

16. Serve and Garnish

    Ladle chili into bowls. Top with shredded cheddar, diced fresh onions, sliced jalapeños, chopped cilantro, and the remaining crispy bacon strips.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

18 g

Fiber

5 g