Author: Bob and Robin Young

Source: Adapted From Cooks Illustrated

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Combine 3 T salt, 4 quarts water and beans in large stock pot and bring to a boil. Remove from heat and let stand for 1 hour or more. Drain and rinse well.

2

Adjust oven rack to lower middle position and heat oven to 300°F. Place ancho chilies in a 12-inch skillet set over medium-high heat. Toast, stirring frequently until flesh is fragrant, 4 to 6 minutes. Reduce heat if chilies smoke. Transfer to the bowl of a food processor. Do not wash skillet.

3

Add Arbol chilies, cornmeal, oregano, cumin, cocoa and ½ teaspoon salt to food processor with the toasted ancho chilies. Process until finely ground, about 2 minutes. With the processor running, very slowly add ½ cup of the beef stock until a smooth paste forms, about 45 seconds, scraping down the sides of the bowl as necessary. Transfer the paste to a small bowl. Place onions in the processor bowl and pulse until roughly chopped, about four 1-second pulses. Add the jalapeno and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down the sides as necessary.

4

Heat 1 Tablespoon of oil in a large Dutch oven over medium-high heat. Add the onion mixture and cook, stirring until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chili paste, tomatoes and molasses. Stir until chili paste is thoroughly combined. Add remaining 2 cups of bee stock and the drained beans. Bring to a boil, then reduce heat to a simmer.

5

Meanwhile, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Pat the beef dry with a paper towel and sprinkle with 1 teaspoon salt. Add half the beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle of the amber to the skillet, scraping the bottom of the pan to loosen any browned bits and bring to a simmer. Transfer amber to Dutch oven. Repeat with the remaining tablespoon oil, steak and amber. Once the last addition of amber has been added to the Dutch oven, stir to combine and return the mixture to a simmer.

6

Cover the pot and transfer to the oven. Cook until the eat and beans are fully tender, 1½ to 2 hours. Let the chili stand, uncovered, for 10 minutes. Stir well and season to taste with salt before serving.

7

At serving, the chili can be topped with shredded cheddar cheese and/or diced onion.