SLOW BRAISED CHILI CON CARNE
Adapted via Closet Cooking
Serves: 8 to 10
♦ 4 dried New Mexican Red chilies
♦ 4 dried chilies de arbol
♦ 2 canned chipotle chilies
♦ 6 slices bacon, cut into 1 inch slices
♦ 2 1/2 pounds beef chuck roast, cut into 1/2 inch cubes
♦ 2 medium onions, chopped
♦ 6 cloves garlic, chopped
♦ 2 (15-oz) cans diced tomatoes
♦ 2 (15-oz) can kidney beans, drained and rinsed
♦ 1 (15-oz) can pinto beans, drained and rinsed
♦ 1 1/2 cups coffee
♦ 1 bottle of wheat beer
♦ 2 tbsp cumin
♦ 1 tsp coriander
♦ 1 tsp cayenne
♦ 1/2 tsp cinnamon
♦ 2 tsp oregano
♦ salt to taste
♦ 3 oz semisweet chocolate, grated
scallions, sour cream, avocados, and cilantro – for garnish
Toast the dried chilies in a pan- cover in boiling water and let soak for 30 minutes.
Meanwhile, cook the bacon in a large pan and set aside retaining the grease in the pan. Add the beef and brown on all sides in the bacon grease and set aside.
Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the bacon, beef, tomatoes, kidney beans, coffee, beer, cumin, cinnamon, coriander, cayenne and oregano.
Drain the chilies and blend in a half a cup of fresh water with the canned chipotle chilies, and add to the pot (Note: add the chilies a bit at a time taste testing as you go to get it to the level of heat that you desire – I added nearly all of it).
Bring to a boil, reduce the heat and simmer until the beef is fork tender, about 3-5 hours, adding more liquid if required. Add the chocolate, and remove from heat – garnish with scallions, sour cream, avocados and/or cilantro.
To read more about this dish and my musical pairing, click HERE.