TEXAS STYLE CHILI ENJOY DAN:

                             TEXAS STYLE CHILI by CHEF DAN:

Serves 8-10

INGREDIENTS:

4 dried Chili Mulato chili pods

4 dried Chile Cascabel

4 Chile Jalapenos

4 dried Ancho peppers

2 canned chipotles, chilies in adobo sauce

1/4-cup olive oil

1 4-5-pound boneless chuck roast, trimmed and cut into I-inch cubes

Kosher salt and freshly ground black pepper to taste

2 onions, chopped

6 garlic cloves, finely chopped

1 cup bacon bits

1 tablespoon unsweetened cocoa powder

1/4-cup unsweetned chocolate chips

2 tablespoon instant coffee

1 tablespoon cumin

2 teaspoon EACH dried oregano, jalapeno powder, and paprika

1 bottle stout beer

3 cups beef broth

DIRECTIONS:

1.   Remove stems and seeds from the dried chilies.

2.   Heat a skillet over medium-high heat and toasted the chilies.

3.   Heat until the chilies just start to darken and become shinny.

4.   Remove to a bowl, and pour boiling water over them, cover and let sit for 30 minutes reserving 3-cups Chile water.

5.   Drain the chilies and transfer to a blender along 1/2-cup soaking water.

6.   Add chipotle and adobo sauce and puree until smooth.

7.   Add the olive oil to the pot over medium -high heat and when sizzling.

8.   Season the beef, working in batches, add the meat, brown on all sides.

9.   Remove beef to a plate.

10  Reduce the heat to medium-low; add the onion and sauté for 4 minutes

11  Add the garlic and sauté for 1 minute.

12  Add bacon bits and next 9 ingredients, increase to high, stir in chili puree, bring to a boil.

13  Add meat back to the pot among with 2-1/2-cups chili soaking water.

14  Partially cover the pot and simmer over low-heat for 3-1/2-4 hours.

15  Skim off any fat from the top, season with salt and pepper

16  Garnish with Mexican sour cream, scallions, and cilantro.

ENJOY DAN:                          EAT HEALTHY EAT CHILES!!