Favorite Chili

By keenan

From Cooks Illustrated, February 2011

Notes: 4 lb. chuck roast, well trimmed of fat, can be substituted for blade steak.

Wear gloves when working with chiles.

Dried New Mexican or guajillo chiles can be substituted for anchos.

Each arbol chile can be substituted with 1/8 tsp cayenne.

If you prefer not to use dried chiles, substitute 1/2 c. chili powder and 1/2 tsp. cayenne for the ancho and arbols.

Can be made 3 days in advance.

Ingredients

• Table salt
• 1/2 lb. dried pinto beans (abt 1 cup), rinsed
• 6 dried ancho chiles (abt 1 3/4 oz.), stems and seeds removed, flesh torn into 1" pieces
• 2-4 dried arbol chiles, stems removed, pods split, seeds removed
• 3 Tbsp cornmeal
• 2 tsp. dried oregano
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 2 1/2 c. low-sodium chicken broth
• 2 med. onions, cut into 3/4" pieces (abt. 2 cups)
• 3 small jalapeno chiles, stemmed and seeded, cut into 1/2" pieces
• 3 Tbsp vegetable oil
• 4 medium garlic cloves, minced
• 1 (14.5 oz.) can diced tomatoes
• 2 tsp light molasses
• 3 1/2 lbs. blade steak, 3/4" thick, trimmed, cut into 3/4" pieces
• 1 (12 oz.) bottle mild lager (ie: Budweiser)

Details

Servings 6

Preparation

Step 1

1. Combine 3 Tbsp salt, 4 qts water, and beans in large Dutch oven and bring to boil over high heat. Remove from heat, cover, and let stand 1 hour. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat to 300*. Place ancho chiles in 12" skillet over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4-6 min. Reduce heat if chiles start to smoke. Transfer to bowl of food processor to cool. Do not wash skillet.

3. Add arbol chiles, cornmeal, oregano, cumin, cocoa, and 1/2 tsp salt to food processor with ancho chiles; process until finely ground, abt. 2 min. With processor running, very slowly add 1/2 c. broth until smooth paste forms, abt. 45 seconds. Scrape down sides of bowl as necessary. Transfer paste to small bowl. Place onions in food processor and and pulse until roughly chopped. Add jalapenos and pulse 4, 1-second pulses. Scrape down bowl as necessary.

4. Heat 1 Tbsp. oil in Dutch oven over medium-high heat. Add onion mixture, stirring occasionally, until moisture has evaporated and vegetables are softened, 7-9 min. Add garlic and cook until fragrant, abt. 1 min. Add chile paste, tomatoes, amd molasses; stir until thouroughly combined. Add remaining 2 c. broth and drained beans; bring to boil, reduce to simmer.

5. Meanwhile, heat 1 Tbsp oil in 12" skillet over medium-high until shimmering. Pat beef dry with paper towels and sprinkle with 1 tsp salt. Add half the beef and cook until browned on all sides, abt. 10 min. Transfer meat to Dutch oven. Add 1/2 bottle of beer to skillet, scraping bottom to loosen browned bits, and bring to simmer. Transfer beer to Dutch oven. Repeat with remaining oil, beef, and beer. Once the last of the beer has been added to the Dutch oven, stir to combine and return mixture to simmer.

6. Cover pot and transfer to oven. Cook until meat is fully tender, 1 1/2 - 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.