This is the BEST Chili I've Ever Eaten

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Remove the stems and seeds from the chiles. Toast the seeded chiles in a large dry pan over medium heat for 2 to 3 minutes, pressing each one down for a few seconds at a time with a spoon or spatula.
2. Cover the chiles completely with water and simmer over low heat for 30 minutes, or until softened.
3. Meanwhile, put the bacon in a large Dutch oven over medium heat and sauté for 2 to 3 minutes. Lower the heat to low and cook for 7 to 8 minutes until crispy and brown. Set the bacon aside.
4. Toss the cubed beef with 4 teaspoons salt and 1 teaspoon pepper.
5. Sear the beef in two batches in the rendered bacon fat over high heat, letting each side rest for 3 to 4 minutes before turning and cooking another 3 to 4 minutes. Set aside and repeat with the remaining beef.
6. Add the onions to the pot, season lightly with salt, and sauté over medium heat for 2 minutes, then lower the heat to low and cook for 10 more minutes, stirring occasionally.
7. Drain and rinse the chiles, then blend them on high with the chipotles and 2 cups beef stock until smooth. Set aside.
8. Stir the garlic into the onions and cook for 30 to 45 seconds until fragrant.
9. Add the tomato paste and cook for 3 to 4 minutes until it turns rusty in colour. Add ¼ of the chile mixture and cook for 2 to 3 minutes.
10. Add the cooked beef, coffee, half the bacon, tomato puree, beer, 2 cups beef stock and the remaining chile sauce.
11. Heat the cumin, cinnamon, coriander, allspice and cloves in a medium pan over medium heat, stirring constantly until very aromatic. Grind to a powder in a spice grinder, then pulse in the oregano until combined.
12. Season the chili with salt and stir in the spice and herb mixture. Bring to a boil over high heat, then cover, reduce to low and cook for 2 to 3 hours.
13. After 1 hour, taste and adjust the seasoning. Remove the lid for the final 30 minutes to reduce and concentrate the liquid.
14. Take out 1 to 1½ cups of the liquid, whisk it with the masa harina until thick, then return it to the chili. Finish with the vinegar and chocolate and stir to combine.
15. Serve with your favourite toppings and the reserved bacon.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionTomatoBeefTomato pasteBaconChocolate