[masraum]

Glenn posted about one in the kidney bean thread, but it turned out that the recipe was lost.

A buddy of mine won a cookoff. I got the recipe from him. I have not made this, but it sounds good.

4 whole pasilla chili pepper, dried

4 whole guajillo chili pepper, dried

4 whole arbol chili pepper, dried

1-2 lb 85/15 ground beef or similar. I prefer using brisket, chopped into large chunks manually then processed in a food processor until slightly larger than normal ground beef. Superior texture.

1 whole white onion (or 2 shallots)

5 cloves garlic

1 can rotel green chilis and tomatoes

1 can rotel tomatoes w/cilantro & lime juice

1 beer shiner bock

1 cup beef stock (Could substitute stock of some kind)

1 tblsp fish sauce

0.5 tsp chocolate powder

0.5 tblsp smoked paprika

1" stick cinnamon (This may be strong, can reduce or omit.)

1 Whole Lime (Use if couldn't find Rotel w/lime)

1 tblsp Chipotles in Adobo

1 tblsp Apple cider vinegar (Add at end after above)

1 tblsp Brown sugar (Add at end after above)

PROCEDURES (in order)

Seed and devein pasilla chili peppers, toast on hot pan until fragrant and rehydrate with a few cups of boiling water for 20 min (leave covered, off of heat). Blend chilis with some remaining strained water (1 cup, approx) until smooth

guajillo chili pepper - per above, do in 1 batch

arbol chili pepper - per above, do in 1 batch

Meat of choice - Spice with rub (Chupacabra from HEB, currently, 2 tblsp/lb) and brown on med/high skillet. I prefer using a dutch oven on induction, as I will use this vessel for vegetables/liquid later. Also can use grill or smoker, using sheet pan and just transfer to dutch oven for more smoke taste. Ensure you do not crowd the meat, as you are looking for maillard reaction, not steaming. The fond created on the skillet/pan/etc is useful for flavor in final product. Transfer browned beef to bowl and use dutch oven to cook later vegetables. may take 10-45 min depending on method/quantity.

Onion - Cook in remaining beef fat until translucent. If you used lean beef that did not have enough fat rendered during previous step, add just enough fat to cook (1 tsp). I prefer ghee so i don't have to mess with potentially burning milk solids while getting a buttery flavor. 3-5 min, then add garlic as they do not cook at the same rate.

Garlic - Combine with onion, cook in beef fat until translucent

Add rest of ingredients in this phase, bring to boil and simmer (slow bubbles) for 3 hours or to desired consistency. Alternatively, use pressure cooker and cook on high pressure 10 min, then simmer to desired consistency. If too loose at end, increase heat and reduce chili. If too tight, add more stock.