MY BEST CHILI ENJOY DAN:

                                       MY BEST CHILI by CHEF DAN:

Serves 8

INGREDIENTS:

3 dried ancho chilies

1-2 cups boiling water

2 tablespoon tomato paste

4 garlic cloves

2 tablespoons EACH chili powder and chipotle powder

2 teaspoon EACH smoked paprika, and ground cumin

1-pound ground beef

2-1/2-pound beef tri-tip roast, cut into 1/2-inch cubes

1-1/2-teaspoons EACH instant coffee, coco powder

2-teaspoons EACH salt and freshly ground black pepper

2 tablespoons olive oil divided

1 onion chopped

2- blackened poblano pepper, seeded and chopped

3 cups beef stock

1 teaspoon dried oregano

1-1/2-teaspons red pepper flakes

1 (12 Oz) bottle of stout beer

2 (14.5 Oz) cans fire roasted tomatoes, undrained

1 (16 Oz) can kidney beans

3 tablespoons masa harina

DIRECTIONS:

1.    Combine chilies and boiling water to cover: let stand 15 minutes, drain

2.    Discard stems and seeds: reserving 1/3-cup of soaking liquid.

3.    Process chilies, tomato paste, garlic and reserved liquid, puree until smooth.

4.    Set aside.

5.    In a skillet over medium-heat, add chili powder and next 3 ingredient.

6.    Stir until aromatic about 3-4 minutes. (set aside)

7.    In stock pot, over high-heat cook and stir ground beef, until it is no longer pink, about 5 minutes: seasoned with S & P.

8.    Remove and drain.

9.    In the same stock pot sprinkle steak cubes with S. & P. add 1 tablespoon olive oil, cook over medium-high heat cook until nice and browned.

10. Remove set aside

10  Saute onions and poblano peppers, in remaining oil sauté for 5 more minutes.

11  Add the cooked meat along with the stock and next 5 ingredients along with the chili paste mixture + chili powder mixture.

12  Cover and cook over medium-heat for 20 minutes.

13  Reduce heat and stir in masa harina and simmer for 45 minutes.

ENJOY DAN:                                                                    EAT CHILE LAUGH OFTEN!!