Authentic Texas Chili

Remove the stems and seeds from the chiles. Add the seeded chiles to a large cast-iron or carbon steel pan and cook them over medium heat for 2 to 3 minutes pressing down on each chile for a few seconds at a time using a spoon or spatula.

Cover them completely in water and simmer over low heat for 30 minutes or until softened.

In the meantime, add the bacon to a large Dutch oven, put over medium heat, and saute for 2 to 3 minutes. Turn the heat down to low and cook for 7 to 8 minutes or until crispy brown. Set the bacon to the side.

Toss the cubed beef with 4 teaspoons of salt and 1 teaspoon of pepper and combine.

Cook the beef in two batches using the rendered bacon fat on high heat. Let stand for 3 to 4 minutes before turning the meat and cooking for an additional 3 to 4 minutes. Set it to the side and repeat the process with the remaining beef.

Add the onions to the pot, gently season with salt, and sauté over medium heat. Turn the heat down to low and cook for an additional 10 minutes, stirring occasionally.

In the meantime, drain the chiles, rinse them, and add them to a blender with the chipotles and 2 cups of beef stock. Blend on high until smooth and set it aside.

Mix the garlic into the onions and cook until fragrant, which takes 30 to 45 seconds.

Next, add the tomato paste and cook it for 3 to 4 minutes or until it becomes a rusty color. At this stage, add ¼ of the chile mixture and cook for 2 to 3 minutes to intensify the flavor more.

Now, add the cooked beef, coffee, half of the bacon, tomato puree, beer 2 cups of beef stock, and remaining chile sauce.

Add the cumin, cinnamon, coriander, allspice berries, and cloves to a medium-sized pan and heat over medium heat while constantly stirring until it becomes very aromatic.

Transfer the mixture to a spice grinder and grind until it becomes like a powder. Pulse in the oregano just until combined.

Season the chili with salt and stir in the spices and herbs, to the chili and bring to a boil over high heat. Then cover and turn the heat down to low, and cook for 2 to 3 hours.

After 1 hour, come back and taste and adjust any seasonings. Remove the lid for the last 30 minutes of cooking to reduce and concentrate the liquid and flavors.

At this point, take out about 1 to ½ cups of the liquid and add it to a bowl. Whisk it with the masa harina until it becomes thick. Add the mixture back to the chili and finish it with vinegar and chocolate. Mix to combine.

Serve the chili with your favorite desired toppings and remaining bacon lardons.