A recipe for a chili I made last night using charred dried chiles:
1.5 - 2 lbs ground beef
1 whole white onion, diced
6 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon smoked paprika
1/2 tablespoon cumin
1/2 tablespoon mexican oregano
4 bay leaves
4 pasilla chiles
2 ancho chiles
2 guajillo chiles
1 tablespoon lard
1 28oz. can of crushed tomatoes
1 6oz can of tomato paste
2 tablespoons soy sauce
1 bottle of Mexican beer(Pacifico, Tecate)
1 cup beef broth
1 large can of kidney beans
salt and pepper to taste
1. Split open all the chiles and dump out as many seeds as possible. In a large skillet melt lard and lay chiles in the oil. You will begin to see them darken in color. flip occasionally, the goal is to get a pretty dark color on them. This could take 5 minutes or so if you have it on medium heat, some smoking may occur.
2. Remove the chiles shaking off any excess fat and steep in boiled water for 15 minutes (they need to be weighed down, I use an old french press), set aside.
3. In a large pot sautee garlic and onion in the lard used to toast the chiles. Cook until translucent then add spices and stir everything together, letting it cook for another minute or so.
4. Add ground beef, continue to cook until the beef loses it's pink color. Add beer and allow to come up to a simmer.
5. Drain the chiles and add to a food processor with canned tomatoes and tomato paste. Blend until chiles are broken down and the sauce is fairly smooth. Add this to the pot along with beef broth and soy sauce.
6. Lower the heat and simmer for a few hours. I let it go for 3 hours.
5. Add canned beans and continue to simmer on low for 30-45min.
Notes: I added a few canned chipotles to the food processor for more heat and smoke, but this is optional.
If the chili seems too thick while cooking, add additional beef broth as you go.
Soy sauce adds a good deal of salt. so I do not really salt until after simmering for a while.
I try to make it a day before eating, chili is always better the next day.