Chili

• servings: 4-6

Ingredients

BEANS:

300 g dried pinto beans soaked overnight

150g reserved bean liquid

CHILE PASTE:

20g dried ancho or about 3 chiles

20g dried guajillo or about 3 chiles

20g dried pasilla or about 3 chiles

600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)

BEEF:

2lbs boneless shortribs

CHILI BASE:

1 red onion

1 poblano

4-5 cloves garlic, roughly chopped

3-4 TBSP olive oil

2g chile flake or 1/2ish tsp

20g chili powder or 2.5 Tbsp

20g paprika or 3Tbsp

12g cumin or1.5 Tbsp

10g cocoa powder or 4tsp

28oz can crushed toms

28oz can diced toms, drained

850g cooked beans or about 4.5 cups

150g bean liquid or about 2/3 cup

SEASONING:

30g brown sugar or 2.5 Tbsp

20g hot sauce or 1.5 Tbsp

20g worcestershire or 1.5 Tbsp

40g cider vin or 1/8 cup

15g salt or 2.5 tsp

FINAL SEASONING TO TASTE (if needed):

brown sugar

hot sauce

cider vin

salt

Directions

1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.

2. toast chiles in the oven at 450 degrees for 5-10min

3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)

4. pull chilis from oven and remove seeds

5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use

6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)

7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)

8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)

9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes

10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min

11. deglaze with splash of beef stock

12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir

13. add crumbled short rib, stir to combine

14. put lid on pot and load into a 275 degree oven for 90 minutes

15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate

16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce

17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)