Ha. Yes, I know you're not a sir.
I forgot that you had posted one as well!
I'm thinking something similar to this...
http://www.bonappetit.com/recipes/article/groat-ricks-chili-colorado
LOL, I know you know I'm a SHE!
OK, so here is my recipe. Keep in mind ALL my recipes are loose directions, I improvise according to what I have on hand. I haven't tried this with pork but plan to one of these days.
Char's Chili Colorado
Serves 4
8 dried chiles, 2 each: California, guajillo, chile ***** and pasilla chiles, or combo of what you can find locally
2 fresh Poblano chiles, blistered over a flame or in the oven, sweated, peeled, seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed in your hand
1/2 teaspoon freshly ground black pepper
2 heaping tablespoons dark cocoa powder (Hershey's Special Dark is good)
1 tablespoon instant coffee powder
1 heaping tablespoon almond or peanut butter
Sea salt
2 tablespoons lard or rendered bacon fat
2 1/2 pounds boneless beef chuck, trimmed of excess fat and cut into 3/4-inch cubes
1 whole onion, peeled and finely chopped
5 large cloves garlic, minced
12 ounces beer, preferably dark in color (I like a homebrewed Porter)
2 1/4 cups chicken, turkey, or beef stock, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 6 oz can tomato paste
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
Wipe the chiles off with a barely damp paper towel, to knock off any dust/debris. Cut off the tops and shake out the seeds. Put them on a baking sheet and roast at 300* about 5 to 8 minutes - watch them closely or they'll burn. You want them to soften up slightly.
Nuke about 2 cups of the stock til hot but not boiling. Put chiles in a blender container and just cover with the hot stock. Put the lid on and let stand 20 to 30 minutes. Add the Poblano pepper, cumin, oregano, coffee powder, cocoa powder, nut butter, pepper, and about a tablespoon of salt; puree mixture, adding more water if needed, and scrape down the sides of the jar, until you get a smooth paste about like tomato sauce consistency. Set aside.
Heat a large Dutch oven (6 quarts or more) on medium-high heat and melt 1 tablespoon of the lard. When it begins to barely smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side; turn down the heat if the meat is browning too fast. Transfer to a bowl and repeat with remaining beef. Set aside.
Let the skillet cool slightly, then over medium-low heat, melt the remaining 1 tablespoon of lard, add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the tomato paste and cook a few minutes to mellow it out. Add this mixture to the blender with the chile paste, add the masa harina, and blend til smooth.
Deglaze the pan with the beer. Stir in the reserved chile paste, scraping the bottom of the pan with a spatula to loosen any browned bits. Add the cooked beef plus any juices that have accumulated in the bowl and bring to a simmer over high heat. Add more stock if needed to thin it a bit. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
Stir in the brown sugar and cider vinegar, add more salt if needed; simmer another 10 minutes or so. Now turn off the heat and let the chili stand about 30 minutes. It should absorb about half of the remaining sauce in the pan. You want a nice thick sauce, but not dry. Stir in some broth or water if the mixture seems too dry. If the mixture seems too wet, allow it to simmer a bit more. Adjust with a bit of additional salt, sweetener, or vinegar, to your taste.
Now - for the pressure cooker directions - I use a digital electric 6 quart pressure cooker. I did the sauteing in batches, once the meat was all browned I did the onion/garlic stuff; set that aside. Add the meat back to the PC, add the beer, and pressure cook on High 20 minutes. Let the pressure drop naturally and then add everything else except the vinegar ad sugar. Stir well, pressure cook on Low for 30 minutes. Let the pressure drop naturally, then check for thickness. Sauté with the lid off if needed to thicken it up, or you can add a little more masa harina too. Once it's done to your liking, stir in the brown sugar and cider vinegar. Taste and adjust seasonings as needed. I usually end up adding a bit more salt to it.
It SOUNDS like a lot of work, but it's not that bad once you get going. It's well worth the effort!
The focus on this is a little soft so it's hard to tell there are actual chunks of beef in it, but there are nice fork-tender chunks!
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