two and a half pounds coarse-ground chuck
two and a half large cans crushed san marzanos
one bottle modelo negra beer
one large splash rye
five dried anaheim (or ancho or guajillo) chiles
three dried chipotle chiles
seven dried arbol chiles
one chopped medium white onion
eight large chopped garlic cloves
one teaspoon cumin
one teaspoon coriander
one teaspoon oregano
one teaspoon black pepper
two bay leaves
one can Goya pink beans
chopped red onion
Start by putting a small pot of water (two or three cups) on to boil, and then remove the stems and seeds of the dried chiles. The arbols are the only ones that add heat, so add more and/or keep some seeds in if you want the shitte hotter. This exact recipe is pretty mild. When the water comes to a boil, turn off the heat and put the chiles in and steep for 30-45 minutes, stirring occasionally.
Sautee the white onion with the cumin, pepper, coriander, and oregano until starting to turn translucent. Then add the garlic, and continue to sautee until completely softened, almost carmelized.
Add the meat, turn the heat way up, and sautee until the meat is browned and almost all of the liquid it exudes has reduced away.
Strain the reconstituted chiles out of the water, and retain the steeping liquid.
Put the chiles and about one to one and a half cups of the steeping liquid in the blender, and blend the living fucke out of it.
Add the beer and a generous splash of rye. Take a few nice swigs of rye, as needed. Reduce until all the EtOH is gone.
Add the chile paste, and stir well to incorporate and reduce a bit.
Add the tomatoes, bring back to a boil, turn the heat down to the lowest setting, cover, and simmer the fucke out of the shitte, stirring every half hour or as needed to prevent sticking/burning on the bottom.
After you have simmered the fucke out of itte for at least two hours or so, and the meat is fully tender, add the can of pink beans (after draining and discarding the bean juice), stir well, and continue to simmer for another forty-five minutes or so while you bake some potatoes.
Put a half baked potato on the dish, ladle on a generous quantity of chili, and top it with chopped red onion and grated cheese. This is Spring Brook Farm tarentaise from Vermont. EATTE!!!!!