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1
Making chili is nothing more than mounting layers of flavor and letting them all simmer together.
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2
Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
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3
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they dont scorch.
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4
Put the chilies in a mini food processor and pulse to a powder.
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5
This homemade chile powder will add a smoky depth to the chili.
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6
Season the beef shoulder all over with salt and pepper and then put it in a large soup pot.
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7
Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat.
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8
Bring to a boil and skim off any foam that rises to the surface.
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9
Mix in the onions, garlic, chipotles, and jalapeno.
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10
Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies.
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11
Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste.
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12
Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours.
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13
As it cooks down, add more water if necessary.
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14
When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
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15
Add the next layer of flavor by stirring in the beans and cornmeal.
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16
Season with salt and pepper and simmer for 1 hour, stirring occasionally.
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17
Cover the pot only partially so the steam doesnt get trapped under the lid and drip down into the chili, making it watery.
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18
In the last 5 minutes of cooking, stir in the grated chocolate.
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19
Garnish each serving with the shredded Cheddar cheese and Saltine crackers.
