1. Remove stems and seeds from habanero, poblano, serano, and fresno chile peppers. Chop finely. 2. Dice dried ancho and guajillo peppers. Since they're very dry and hard to cut, make sure there are no big pieces left. 3. Trim the fat from the beef and cut into 1/2 inch cubes. Rub salt and pepper into the beef chunks. 4. Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Add one-quarter of the meat to the pan and saute just long enough to brown on two sides. Try not to overcook the beef (don't worry about every bit of pink being gone -- the rest of the process will cook it fully). Repeat with the oil and meat, draining any excess liquid from the pan between the batches. 5. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is mostly reduced. Keep the liquids in the pan, but remove the beef and set aside, covered, to retain the moisture. 6. In the same pan, add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, poblano, serano, and fresno peppers and cook until soft, about 5 minutes. 7. Add diced tomatoes and chipotle, ancho and guajillo peppers to food processor and puree. 8. Add the chicken stock and pepper/tomato pure, bring to a boil and cook until slightly thickened, 15 to 20 minutes. 9. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. ---------------------------------------------------------------------------
Nutrition
Ingredients
