I've tried many chile variations. This was the best for a variety of reasons and I'll note why as I write it out. I also wanted to try a few things I'd been meaning to. This was a great experience end to end. It reminded me why I love cooking.
The Beans
I used about a half pound of dried pinto beans. I haven't used pinto beans before and they were quite tasty. I'll definitely be using them again.
I used a fast soak, which I also hadn't done before. A half pound of beans and three quarts of water seasoned with 3 tablespoons salt.
Bring to a boil and then take off the heat, cover, and let stand for an hour. When complete rinse the beans before using in the recipe.
The spice mix (i.e. your own chili powder!)
I used guajillo chiles, but you could use new mexico or ancho. Cut off the tops of six of them, break into 1 inch pieces. Make sure to get rid of the seeds as they can lead to a bitter taste in the final mixture. Then toast these in a dry skillet until fragrant (about 5 mins). Let them cool.
I also used arbol chiles. Cut off the tops and get rid of the seeds. I used four.
Combine the above peppers, 3 tablespoons of cornmeal, 2 teaspoons of dried oregano, 2 teaspons cumin, 2 teaspoons cocoa powder, and 1/2 teaspoon table salt in a food processor. Ground til a fine powder (about 2 mins).
Then turn the powder into a paste by slowly combining 1/2 cup chicken stock in a slow stream to the food processor while running.
Transfer this to a bowl.
I never made my own chili powder but it was very easy. Up to the stock step I imagine you can make the powder and keep it for some time. I'd probably leave out the cornmeal and maybe the cocoa powder for other applications.
The aromatics
Without wiping out the empty food processor, put in about 2 cups onions (2 medium onions) roughly chopped. Pulse them a few times to get them broken down. Then add in your desired number of jalapenos. I used three. For the jalapenos cut off the grean outer part and discard the central ribs, seeds, and stem. You want the onion/jalapeno mixture to be about the consistency of chunky salsa.
In a large dutch oven over medium-high heat heat some vegetable oil. Start sauteeing until softened and moisture has evaporated.
Add 4 garlic cloves minced or crushed and saute for another minute (until fragrant).
Start bringing it together
Now combine the previously made chili paste to the sauteed onion mixture, 1 can diced tomatoes, and 2 teaspoons molasses. Mix this through then add in 2 cups chicken broth and the beans. Bring to boil and then back down to simmer.
The meat
I used between 3.5 and 4 lbs of chuck roast. I bought a whole roast and trimmed and cut it myself. I cut it into about 3/4 inch pieces. Pat dry then salt the meat.
In a 12 inch skillet with vegetable oil over medium-high heat, brown the meat in batches. Put each batch in the simmering mixture.
After each batch use part of a bottle of lager to deglaze the pan. Let that simmer for a moment then put the reduced liquid in the pot. How much lager you use after each batch depends on how many batches it takes to brown all of the meat. It took me three.
Finish it!
Cover the pot and transfer to a preheated 300 degree oven. Cook until meat and beans are fully tender. I cooked this for 1 hour the night before and then another hour the next day.
Let chili stand and then serve with whatever you like.
Season with salt if required.
Serving
We served in bowls with several condiments: sour cream, shredded cheese, diced fresh jalapeno, diced red onion, diced tomato.
We served this to eight adults. There were no leftovers.
