Chili

Mise en Place

Equipment

• 1skillet
• 1sauce pan
• 1stock pot
• 1skillet, medium high
• 2large mixing bowl
• 1small bowl

Directions

1. Cut the tops of chile, shake out seeds, tear in to strips
2. Toast in dry skillet till not quite smoking (a minute ish), do this in batches
3. Put toasted chiles in sauce pan
4. Add chicken stock to cover (add water if chicken stock falls short)
5. Bring to boil, simmer till soft (15-20 minutes)
6. Add anchovies (3 filets will do the trick)
7. Spin with immersion blender to puree
8. Taste, maybe add more anchovy
9. butcher meat well into 3/4 inch-ish hunks, removing as much gristle and silver skin as you can
10. In mixing bowl, toss beef with 3 tbs kosher salt
11. In skillet, brown beef in batches. you want to develop nice browning on all parts of the beef (1-2 minutes per side) don’t shortchange this step
12. As beef gets done, evac to other mixing bowl
13. Turn down heat to medium low in skillet and add onions, cook five minutes
14. Add jalepenos, cook five more minutes
15. Add garlic, cook one minute
16. Add mex oregano, cook one minute
17. Add tomato paste, cook two minutes
18. Add 1/2 cup of the chicken stock, scrape up any brown bits
19. Carefully, evac contents of skillet into stock pan
20. Add in three quarters of the chile paste
21. Turn heat to medium, stir to combine everything
22. Add in crushed tomato, beer, 4 cups of chicken stock, cumin, coriander, bay, soy
23. Stir well
24. Taste, you will need to add salt now. If you think it is too thick, add more chicken stock. If you want more chile flavor, add more paste.
25. Mix masa harina in bowl with warm water, stir, and add to chili
26. Bring chili to a boil and reduce heat to low.
27. For the next 30 minutes, skim excess oil from chili every 5 minutes and stir
28. Cook for 2-3 hours partially covered. Chili is done when meat is fall apart tender
29. Eat! serve with scallions, cilantro, cheddar, beans on the side, and saltines