I did a take on Texas chili this weekend, with a chili blend of equal parts of dried ancho, guajillo, and pasilla chili. I ground up all three chili in a coffee grinder. (Cleaning the grinder with a brush was good enough for me; no need to grind breadcrumb or rice in order to clean it.)
Then I made a mix of equal part of each chili.
The recipe is quite straightforward, pretty much similar to most stew. First I render some bacon:
then removed the bacon bits and browned cubed chuck roast.
Then I removed the meat and sweated the onions and garlic and added the chili, plus Mexican oregano and cumin, towards the end to “toast” them.
I deglazed the pot with half a bottle of beer (Lone Star, for that authentic Texas vibe 🙂 ).
After the alcohol has evaporated I added beef stock, canned diced tomato, Grade A (formerly “Fancy”) Vermont maple syrup, apple cider vinegar, added the meat back to the pot, brought to a boil and simmered for two hours.
I like to cook my stews and chilis a day ahead and let it sit overnight in the fridge. That gives the flavors time to develop fully.