Fr0id Chili Recipe 2019

Chili Recipe
    Beef Stock
5 pounds beef marrow bones
1 pound Ox tails
1 rib celery, 1 medium carrot, 1 medium onion
2 peeled cloves garlic, 2 sprigs thyme, 1 sprig flat leaf parsley, 2 tbsp tomato paste
    Chili Puree
4 dried New Mexico chiles
3 dried Arbol and 1 cascabel chile
2 dried ancho and 2 pasilla chiles
3 chipotles in adobo and 2 tbsps of the sauce
Around 1 quart of homemade beef stock
    Meats
1 pound loose Mexican chorizo
Several pounds of stew beef (chuck roast, short rib, fatty brisket); I used around 4.5 pounds of chuck and 1.5 pounds of short ribs
   Flavorins
1 large chopped Spanish onion (yellow onion)
1/4 cup chopped mango
1/4 cup chopped pineapple
4 cloves garlic, smashed and minced
1/2 tsp cinnamon
1 tbsp cumin
1/4 tsp allspice
2 tsp Mexican oregano
1 quart low sodium chicken stock (or homemade beef stock if you have enough)
1 bottle of chocolate stout beer
A big mix of fresh peppers (I used 2 each of poblano, pepperoncini, sweet red Italian, and sweet orange Italian, 3 habaneros, and 4 Thai chiles)
Masa Harina corn flour
2 cans of kidney beans
1 can pinto beans
2 tbsp fish sauce
2 tbsp Apple cider vinegar
Hot sauce to taste
Salt and pepper to taste

Beef stock
1. lightly coat bones and ox tails in vegetable oil. Roast in a 400 degree oven turning once or twice for 30 minutes. During roasting, chop up carrot, celery, and onion.
2. Lightly coat chopped veg in vegetable oil , then scatter around roasting bones. Roast for 30 minutes, being careful to not scorch anything.
3. Remove from oven, remove vegetables and bones to a pressure cooker. Deglaze roasting pan with boiling water and add deglazing liquid and contents to cooker along with peeled garlic, thyme, parsley, and tomato paste. Add water up to the fill line.
4. Seal pressure cooker, bring to high pressure and cook for 2.5 hours. Do a natural pressure release. You could also keep the bones at a bare simmer for 8-12 hours if you don’t have a cooker.
5. Strain out solids, let stock sit overnight. Next day, remove and reserve the fat cap.
Chili Puree
1. Remove stems and seeds from dried chiles. Microwave on a plate on high for around 30 seconds. Add the chiles, chipotles and adobo sauce, and around 1 quart beef stock to a sauce pan. Bring to a simmer and simmer for 6 minutes.
2. Let cool for 5 minutes, then add to a blender and starting from lowest setting and working up, blend on highest setting for 1 minute. Hold a towel over blender to keep lid from popping off due to hot contents. Reserve Puree.
Chili
1. Brown chorizo in a very large Dutch oven or stockpot with 1 tbsp of oil over medium heat. Meanwhile cut the beef chuck into 2-3 thick steaks, remove silver skin and excess fat from short ribs, and season generously with salt and pepper. Once chorizo is browned, remove with slotted spoon, leaving fat in and adding more to have around 2 tbsp if needed.
2. Turn heat to medium high until oil starts smoking, then brown half of the chuck steaks steaks on both sides. Brown short ribs, being extremely careful not to scorch fond (deglaze and reserve with some extra stock or water or beer as needed).
3. Once beef is browned, remove pot from heat, remove meat, and cut meat into a variety of cubes. Also preheat oven to 200-250 degrees. Raw beef cut into 1.5 inch cubes, other meat into .5-1 inch cubes. Try to not have any super fatty bits.
4. Return pot and fat to medium heat and add onion (if you scorched or don’t have enough oil, add some of the reserved fat from the beef stock). Cook until onion is softened. Add chopped pineapple and mango and cook until softened. Add garlic, allspice, cumin, cinnamon, and oregano, and cook until fragrant, around 30 seconds.
5. Add back the beef (not the chorizo), chili Puree, and quart of chicken stock. Add the bottle of chocolate beer. Bring to a simmer, then transfer covered with lid ajar into preheated oven.
6. Using around 1/3 cup of reserved fat from beef stock, heat over medium heat until melted. Try to avoid using fat with beef stock bits in it. Once melted, add masa harina corn flour and whisk until enough masa has been added that mixture is the texture of wet sand. Store constantly (you can occasionally break for a few seconds) for several minutes until mixture is a caramel brown. Remove from heat and let cool. After chili has been cooking for at least thirty minutes, add the roux to the chili and whisk in.
7. Let chili cook for at least 2 more hours, stirring occasionally. Meanwhile, chop up your pepper mix, mincing the especially hot ones.
8. Around 1/2 hour before chili is done, add in drained cans of beans (there is so much going on in the chili that home cooked beans will not add any noticeable extra flavor), fresh peppers, and reserved chorizo.
9. Once chili is done and beef is tender (it may take longer than suggested time, keep cooking if beef isn’t super easy to chew) add fish sauce. Add more masa harina to thicken if needed. Add hot sauce to taste. Add salt and pepper to taste. Ideally, let mixture refrigerate overnight to let flavors meld
10. Serve with any of the following: over white rice, over cornbread, over warm tortillas, topped with scallions, cilantro, avocado, chopped red onion, grated cheese, or a fried egg.