Ingredients:

  • 2 lbs beef chuck, hand-cut into 1/2-inch cubes
  • 1 lb lean ground beef (85/15 ratio)
  • 1/2 lb thick-cut bacon, diced
  • 2 large yellow onions, finely diced
  • 1 poblano pepper, seeded and minced
  • 4 cloves garlic, smashed and minced
  • 1/4 cup chili powder (blend of Ancho and New Mexico)
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 12 oz dark lager
  • 2 cups beef bone broth
  • 28 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 oz dark chocolate (at least 70% cacao)
  • 2 cans (15 oz each) kidney or pinto beans, drained and rinsed

Instructions:

  1. Crisp the 1/2 lb diced bacon in your Dutch oven over medium high heat. Note: This creates the smoky fat base for the entire dish.
  2. Remove bacon with a slotted spoon once it's golden and set aside.
  3. Sear the hand-cut beef chuck in the bacon fat in small batches. Cook until a dark mahogany crust forms on all sides.
  4. Set the seared chuck aside and add the 1 lb ground beef to the pot. Cook until browned and crumbled.
  5. Drain excess grease but leave about 2 tablespoons in the pot for sautéing the aromatics.
  6. Add the 2 diced onions and minced poblano pepper. Sauté until softened and translucent, then stir in the 4 cloves of garlic and 1 tbsp tomato paste.
  7. Add the 1/4 cup chili powder, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tsp oregano. Stir for 2 minutes until the kitchen smells fragrant.
  8. Pour in the 12 oz dark lager. Scrape the bottom of the pot vigorously to release the browned bits.
  9. Stir in the 28 oz crushed tomatoes, 2 cups beef bone broth, the seared chuck, and the bacon.
  10. Bring to a boil, then reduce heat to low and cover. Simmer for 180 minutes until the beef chuck is fork tender.
  11. In the final 30 minutes, stir in the beans and the 1 oz dark chocolate. Wait until the chocolate melts completely before adjusting the salt or adding a splash of vinegar. > Chef's Note: If your chili looks too thin after two hours, crack the lid slightly to allow some moisture to evaporate. This concentrates the flavors and thickens the sauce naturally without needing cornstarch.