Beef Chili Like None Other

Directions

• Step 1 Prep the vegetables. First, wash the carrots and trim off the ends. Cut into 2-inch chunks and add to the basin of a food processor if you have the luxury of having one. Pulse until diced and scrape into a medium mixing bowl or chop by hand. Then, remove the outer skin off the onion and cut into large sections, adding to the basin of a food processor and pulse until diced. Transfer to a large, separate mixing bowl. Next, trim the ends off the jalapeños and devein and deseed. Dice and add to the bowl with the onions. After this, remove the stem and devein and deseed the bell pepper. Dice and toss into the mixing bowl with the onion and jalapeños. Finally, mince the garlic cloves and reserve in a separate, small mixing bowl.
• Step 2 Prep the spices. Now, take 1-2 T. cumin seeds and toast them in a small nonstick skillet over medium-high heat on the stovetop until slightly golden. Let cool and grind to a powder in a spice or coffee grinder. Dole out 2 t. of the ground cumin into a small condiment bowl. Then, measure out the oregano, coriander, chili powder, and ¼ t. black pepper and add to the condiment bowl.
• Step 3 Cook the vegetables. Now, take a 10-12-inch nonstick skillet and heat 2 T. olive oil on medium-high heat over the stovetop. Add the carrots and sauté for 10 minutes. Then, take a Dutch oven or whatever pot or skillet that you have at hand, which will hold all the vegetables and beef. Heat another 3T. of oil over medium-high heat and add the bell pepper, jalapeños, onions, ground beef, and spices. Sauté for 8 minutes, and then, add the garlic cloves. Continue cooking for another 2 minutes. Transfer the veggies (the carrots, onion, bell pepper, garlic, and jalapeños) and beef to a large, 7-8-quart stockpot. Note: add more or less oil depending on your pot’s cooking surface.
• Step 4 Cook the chiles. Take an old stainless-steel pot, if you have one, and fill it with enough water to boil the chiles. Bring to a boil and reduce to a simmer. Cook for 10 minutes or until the chiles are pliable. After they’re cooked, remove the chiles from the pot and cut off the stems, deseeding the chiles. When cooled, add to a small blender, if you have one. Tip: I use a one-serving juice blender. And note: the chile has a strong staining property, so use old kitchen cookware while puréeing and boiling the chiles if you have them.
• Step 5 Cook the chili. Add the tomatoes, tomato paste, tomato sauce, beans, and broth to the stockpot. Begin to heat on the stovetop over high heat. Then, take 1 cup of the liquid from the chili and add it to the blender with the chile negros. Purée and add ¾ of the chile mix with 2 t. of the Worcestershire sauce to the chili. Note: the key to this recipe is to have the right balance of chile negro to Worcestershire sauce to ground pepper. So, try adding each in steps until you strike on the right balance, which meets your taste. I ended up using all the pureed chile negros, all 3 T. Worcestershire sauce, and all 3/8 t. black pepper. You may not. Heat and season with salt. Serve hot with a dollop of sour cream and a dash of shredded cheddar cheese. Enjoy!