Directions

• Chili Powder:
• Dry chilies for a few minutes in the oven, only until slightly crisp. Be careful not to burn them, because they will burn very fast. Just want to crisp them a bit. Buzz in your coffee grinder.
• Chili Paste:
• In a food processor, mix the above ingredients for about 2 minutes. Put the food processor on low and add 3/4 cup of the juice from the cooked roast. Process for about a minute until you have a smooth paste.
• Scrape the paste into a different container. In the food processor, add 3 medium onions that you have roughly chopped and pulse 4 or 5 times. Remove stems and seeds from 5 jalapeños. Also throw in a few chipotles. Put these into the food processor, and pulse with the onions.
• Chili:
• Rub the meat with salt, pepper and a bit of the chili powder. Put 1 tablespoon of vegetable oil in a magnate pot, and on high heat, brown the road well all over. Add a bit of beer (enough to cover the bottom of the pot), scrape up the bits, cover and reduce the heat to very low. Low and slow! After some of the beer evaporates, add a bit more. Cook until you can pull the meat apart with a fork. Set the meat aside and let it rest. You won’t be cooking it in the chili.
• You should get a lot of juice from the meat (2 1/2 cups is perfect). Set this aside. Put about a tbsp of oil in a Magnalite pot. Add the onion / jalapeño mixture. Cook until softened (10 to 15 minutes). Add 2 tablespoons of minced Garlic. Cook another 3 or 4 minutes.
• Add the Chili Paste, 1 large can of whole peeled tomatoes (break the tomatoes up), 1 tablespoon of Molasses. Add the remaining Juice from the beef, bring to a boil, and then reduce the heat to a simmer for about 1 hour.
• Some people will add some flour at this point to thicken the chili. To avoid that chalky flour taste, I prefer adding a piece of cornbread. While this is cooking, pull the beef apart with a fork, along the grain. Then chop into small pieces across the grain of the beef. Then add the beef into the chili and only cook until the beef has been warmed. If you need to spice it up more at the end, consider adding some canned chilies into the chili (something like Serrano).
• Presentation:
• Top the chili with some very good shredded white cheddar cheese, a dollop of sour cream, a pinch of fresh chopped cilantro, a slice of oven roasted jalapeño over the sour cream, and sprinkled a pinch of fresh chili powder over the dish. Also on the side have lime wedges, sliced avocado, chives and red onions available.