Ingredients
beef brisket to NY strip – 5 pounds lean, trimmed, cut into small cubes
bacon – 1 pound, cut into very small pieces
red onion – 2, diced large
yellow onion – 1 diced large and 1 for serving
garlic – 6 cloves, chopped
green chilis – (3) 4-oz. cans
tomato paste – (1) 6-oz. can
diced tomatoes – (1) 28-oz. can
unsweetened backing chocolate – 2 oz. chopped very coarsely
dark beer – (3) 12-oz. bottles
coriander – 1 teaspoon
chipotle in adobo – (2) 4-oz. cans
cumin – 1 tablespoon
cayenne pepper – 1 1/2 tablespoons
chili powder – 2 tablespoons
oregano – 1 tablespoon
black pepper – 1 tablespoon
sea salt – 1 tablespoon
cheddar cheese – 12 oz. shredded for topping
cilantro – 1/2 cup for topping
sour cream – (1) 8 oz. container for topping
sour dough baguette – for a side
Instructions
Prepare
Chop 2 red onions into large dice
Chop 2 yellow onions into large dice
Chop 6 garlic cloves
Chop 2 ounces of unsweetened baking chocolate
Put this all aside for now
Fry
1 pound of bacon in a skillet
Remove the bacon and let it sit for 5 minutes then,
Chop into bite sized pieces and put it aside
In the same pan with the bacon grease add:
2 diced red onions
1 diced yellow onion
6 diced garlic cloves
Sauté for 5 minutes and put it aside
More Frying
Trim your 5-pound beef brisket or any other lean cut
Generously salt and pepper to the beef
Fry in the same skillet with a little butter on very high heat
You want to brown the meat.
It does not need to be cooked through before taking it out of the fryer
The meat will cook and tenderize in the slow cooker
After resting the beef for 5 minutes, cut into large bit size chunks
Put aside for now
Slow Cooker Time
Set your slow cooker on high and add;
(1) 28-oz. can diced tomatoes
(1) 6-oz. can tomato paste
(3) 4-oz. cans green chilis
(2) 4-oz. cans chipotle in adobo
(3) 12-oz. bottles beer
2 ounces unsweetened backing chocolate
2 tablespoons chili powder
2 tablespoons heaping tablespoons cayenne pepper
1 tablespoon cumin
1 tablespoon ground oregano
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon coriander
Set the slow cooker on high for three to eight hours
Stir occasionally
Serve
Chop one yellow onion
Shred 12 ounces of cheddar cheese
Pull the leaves from one bunch of cilantro
Pour the chili into serving bowls
Top each serving with chopped yellow onions, shredded cheddar cheese, finely chopped cilantro, sour cream to taste.
Serve with a side of Sourdough baguette
