This is the BEST Chili I've Ever Eaten

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are more nutritious, and pinto beans are usually cheaper.

Remove the seeds from the chilies by pulling off the stem, ripping them open, and scraping out the seeds.

Lightly toast the chilies in a large cast iron or carbon steel pan over medium heat for 2 to 3 minutes until aromatic.

Cover the toasted chilies with water and simmer over low heat for about 30 minutes to soften them.

In a large 2-gallon Dutch oven pot over medium heat, add the bacon and sauté for about 2 to 3 minutes until it starts to brown and render fat.

Turn the heat down to low and cook the bacon for an additional 7 to 8 minutes until crispy, stirring occasionally.

Cut the 5 lb chuck roast into 1-inch cubes, trimming any stringy fat.

Season the beef cubes with 4 teaspoons of coarse salt and 1 to 1.5 teaspoons of freshly cracked pepper, mixing to coat all sides.

Set the crispy bacon aside in a bowl and strain off half of the rendered fat from the pot.

Return the pot to high heat and sear the beef in two batches for 3 to 4 minutes on each side until well browned.

Set the seared beef aside and add the diced onions to the pot, seasoning with a little salt.

Sauté the onions for 5 minutes until lightly browned, then reduce heat to low and cook for an additional 10 minutes, stirring occasionally.

Add the minced garlic to the onions and cook for 30 to 45 seconds until fragrant.

Stir in 3 tablespoons of tomato paste and cook for 3 to 4 minutes until it turns a rust-like color, stirring frequently.

Pour in about a quarter of the blended chili mixture and cook for 2 to 3 minutes to deepen the flavors.

Add the beef back into the pot along with 1 cup of strong coffee, half of the crispy bacon, 1 bottle of pilsner beer, 2 cups of beef stock, and 8 oz of tomato puree.

Pour in the remaining chili sauce and swish with water to get all the sauce into the pot.

Season with coarse salt and bring to a boil.

Toast 4 to 5 allspice berries, 1 cinnamon stick, 5 to 6 cloves, 2 teaspoons of coriander seeds, and 3 tablespoons of cumin seeds in a medium-sized sauté pan over medium heat for 3 to 4 minutes.

Grind the toasted spices in a spice grinder or mortar and pestle, adding 2 tablespoons of oregano and pulsing to combine.

Add the ground spices to the chili and stir well, then taste and adjust seasoning as needed.

Turn the heat to low, cover with a lid, and simmer for 2 to 3 hours, checking after 1 hour for seasoning adjustments.

After 1 hour, leave the lid off for the last 30 minutes to reduce and concentrate the flavors.

To thicken the chili, pour 1 to 1.5 cups of the liquid into a separate bowl and mix with 1/3 cup of masa harina.

Cooking Techniques

Equipment Needed

Spice Level: