Hot Texas Chili with Chocolate Stout

Ingredients:

• 4 dried ancho peppers
• 4 dried guajillo peppers
• 4 dried pasilla peppers
• 2 chipotle peppers in adobo sauce + 2 tbsp. sauce
• 220 g thick slices of bacon (about 6 pieces), cut into pieces
• 1/4 cup vegetable oil
• 1 beef shoulder-neck (2-2.3 kg), boneless, cut into 2.5 cm pieces (trim excess fat)
• 2 medium onions, chopped
• 6 cloves garlic, finely chopped
• 1 tbsp. unsweetened cocoa powder
• 1 tbsp. l. ground cumin
• 2 tsp dried oregano, preferably Mexican
• 2 tsp paprika
• 1 can (450 ml) chocolate stout
• 3 cups lightly salted beef broth
• Sour cream, chopped green onions and fresh cilantro, for topping

Preparation:

1. Remove the stems and seeds from the dried chili peppers. Heat a large skillet (preferably cast iron) over medium heat and toast the dried chili peppers, a few at a time, until they begin to darken and become shiny, 10-20 seconds per side. Transfer to a large bowl. Once all the chili peppers are toasted, pour boiling water over them to cover them completely. Let them sit and soften for 30 minutes.
2. Place the peppers in a blender along with 0.5 cups of the soaking water (reserve the remaining water). Add the chipotle and adobo sauce and blend until smooth.
3. In a large Dutch oven over medium heat, fry the bacon until crispy. Transfer the bacon to paper towels. Discard the fat from the pan. Add vegetable oil to the pan and increase the heat to medium-high. Season the beef with salt and pepper. Add the beef to the Dutch oven in batches and cook, turning, until browned, 3-4 minutes; transfer the browned meat to a plate.
4. Reduce the heat to medium-low and add the onion to the fat in the pan. Cook, stirring occasionally, until the onion is almost soft, about 6 minutes. Add the garlic and cook for another 2 minutes. Add the cocoa powder, cumin, oregano, and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chili puree. Cook until the sauce thickens slightly, 2-3 minutes.
5. Add the stout, bring to a simmer, and cook until the liquid has reduced by a quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the chili water (add fresh water if needed to bring the total to 2 cups) to cover the meat by 1 inch (2.5 cm). Cover the pot and simmer, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
6. Skim off any fat from the sauce and season with salt and pepper to taste. Serve the chili in bowls with sour cream, green onions, and cilantro.