Gustad’s Chocolate Chili

Here’s how I made it. Hope the recipe isn’t too bunched together, let me know if you have any questions.

Render bacon, remove and leave fat in pan. Coat chunks of chuck roast in salt, pepper and then a mixture of corn flour and a little bit of cumin and coriander… I had about 3 pounds of meat. Brown them in the fat and set aside. Sauté a bunch of onions in that same pan with some garlic until they begin to brown. During all of that, blacken some pablano peppers and remove the skin and chop. Also chop up some jalapeños. Add all these peppers and bring to heat. Then add tomato paste and your spices.
Cumin should be the main spice, then some coriander, oregano, whole cinnamon stick, and chili and cayenne powder. Mix it all up and bring to heat. Oh, side note… for the cumin and coriander (toast the seeds in a pan before grinding). Now you can add a couple bottles of beer, I did three of Dos Equis to keep the Mexican theme and flavors going. Also some chicken stock. I prefer chicken over beef in this case, so you don’t get a overwhelming beef flavor throughout everything. Coarsely chop up a few tomatoes and add those with the meat that was put aside. SLOWLY bring it to a simmer, and cook a t a very low temp for a minimum of 5 hours. I did 6.5 hours.
The long temperature is needed to bring the flavors out of the spices and peppers, and the meat will turn moist and soft. You can add beans if you feel like, but I like to keep it super meaty. At the last 10 minutes, I added the chocolate. About 4 ounces of 99% dark chocolate from Scharffen Berger. It smoothes everything out and adds a great robust and Mexican flavor. It also mellows out the spices.