Chili with Pics

This will be controversial, so I’ll put it out there from the outset. I put beans in my chili. I know, I know, it must suck. Really though, if you don’t like beans in your chili, just omit them from the recipe.

Now that that’s out of the way, here’s your ingredient list:

The powder
6 dried Santa Fe peppers
6 dried Japonese peppers
6 dried Pasilla Negro peppers
2 dried Chipotle peppers
1/4 cup whole cumin seeds
1/8 cup dried oregano
1/8 cup smoked paprika

The rest
1 cup chili powder powder (recipe above)
2 lbs ground chuck
5 lbs Chuck roast, trimmed and cubed
1 quart beef stock
1 large sweet onion
2 medium yellow onions
4 poblano peppers
2 heads garlic, minced
2 chipotles in adobo, drained and minced
2 heaping tablespoons, Better Than Bouillon
2 28 oz cans crushed tomatoes
2 bottles beer
4-5 squares bakers chocolate
Black, kidney and pinto beans (about a cup of each)



Toast the chiles and cumin seeds until the seeds toast and pop. Let cool, add oregano and paprika. Add to blender and blend into a powder. Let settle before removing the cover, set aside 1 cup.



Char poblanos over an open burner, let cool then dice and reserve.



Brown cubed chuck until it sticks to the pan. You can add a little beef stock if it gets too hot. Scrape the bottom and repeat until the meet gets nice and carmelized.



Add enough beef stock to almost cover the meat. Cover and simmer for about an hour



Brown ground chuck, drain and reserve



Remove lid from cubed chuck and cook off the excess stock.



Add chopped onion and scrape the bottom while the onion cooks down and carmelizes a bit.



Add crushed tomato and browned ground chuck and stir.



Add minced poblano.



Pour in your beer while you drink something better!



Add cup of reserved chili powder.



Throw in your 47 lbs of garlic and stir



Blend BTB in a cup of warm water and stir into the mix



Add bakers chocolate and cook another 40-60 minutes


Add beans (OR NOT), salt and black pepper, to taste



And done. Let the bean hate flow!