Texas Chocolate Beer Chili

Ingredients:

• 1.8 - 2.25 kg of boneless beef (neck and shoulder), trim off excess fat and cut into 2.5 cm pieces.
• 450 g of chocolate stout beer
• 4 dried ancho chili peppers
• 4 dried guajillo peppers
• 4 dried pasilla peppers
• 2 chipotle peppers in adobo sauce, plus 2 tablespoons sauce
• 225 g chopped bacon
• 4 tablespoons of vegetable oil
• 2 medium onions, chopped
• 6 cloves garlic, finely chopped
• 1 tbsp cocoa powder
• 1 tbsp. ground cumin
• 2 tsp dried oregano
• 2 tsp paprika
• 3 cups beef broth
• Finely chopped onion, thinly sliced ​​green onions, cornbread, sour cream and fresh chopped cilantro for serving

Preparation:

1. Remove the seeds and cores from the ancho, guajillo, and pasilla peppers.
   
   Heat a large skillet over medium heat and fry the peppers in batches until they begin to darken and shimmer, 10-20 seconds per side. Place the chili peppers in a large bowl. Once all the peppers are fried, pour boiling water over them and let them sit until soft, about 30 minutes.
2. In a blender, puree the chili peppers with the chipotle sauce, adobo sauce, and 1/2 cup of the soaking water until smooth. (Reserve the remaining water.)
   
   Fry the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Drain the fat from the pan and add vegetable oil.
3. Lightly salt and pepper the beef on all sides. Fry the meat in batches in the fat over medium heat until golden brown, 3-4 minutes. Remove each batch to a plate after frying.
   
   Reduce the heat and add the onion to the pot with the remaining fat. Cook, stirring occasionally, until the onion is almost soft, about 6 minutes.
   
   Add the garlic and continue cooking for another 2 minutes. Add the cocoa, cumin, oregano, and paprika and stir for about 1 minute to coat the onions with the spices. Turn the heat to high and add the chili pepper puree. Cook until slightly thickened, 2-3 minutes.
4. Pour in the beer, bring to a boil, and simmer until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the broth and add the reserved pepper soaking water or regular water (about 2 cups)—the meat should be covered by about 2.5 cm. Partially cover and cook over low heat at a gentle simmer, stirring occasionally, for 3.5 to 4 hours, until the meat is tender.
   
   Serve the chili in bowls along with onions, green onions, cornbread, sour cream and cilantro.
   
   Author's note: Some Texas chili recipes call for adding a few tablespoons of cornmeal at the end of cooking to thicken the chili. This isn't necessary if you remove the lid and raise the heat toward the end of cooking to evaporate any excess liquid.
   
   Recipe Chili with beef and bacon, cooked in a multicooker.