BEEF CHILI WITH ANCHO, RED BEANS, AND CHOCOLATE

Beef Chili with Ancho, Red Beans, and Chocolate image

This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you're a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I've ever made.

Yield serves 6 to 12, makes 3 quarts

Number Of Ingredients 21

Ingredients

2 ancho chiles, seeded and hand-torn into pieces
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeño, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar cheese, for garnish
16 Saltine crackers, for garnish

Steps:

Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chilies in a mini food processor and pulse to a powder. This homemade chile powder will add a smoky depth to the chili. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar cheese and Saltine crackers.