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1
Remove stems and seeds from habanero, poblano, serano, and fresno chile peppers.
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2
Chop finely.
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3
Dice dried ancho and guajillo peppers.
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4
Since they're very dry and hard to cut, make sure there are no big pieces left.
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5
Trim the fat from the beef and cut into 1/2 inch cubes.
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6
Rub salt and pepper into the beef chunks.
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7
Heat 1 tablespoon of the oil in a large Dutch oven over high heat.
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8
Add one-quarter of the meat to the pan and saute just long enough to brown on two sides.
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9
Try not to overcook the beef (don't worry about every bit of pink being gone -- the rest of the process will cook it fully).
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10
Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
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11
Return the meat to the pan, sprinkle with the cumin and stir well.
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12
Deglaze the pan with the beer and bring to a boil.
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13
Cook until the beer is mostly reduced.
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14
Keep the liquids in the pan, but remove the beef and set aside, covered, to retain the moisture.
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15
In the same pan, add the onions and cook on medium heat until soft.
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16
Add the garlic and cook for 2 minutes.
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17
Add the habanero, poblano, serano, and fresno peppers and cook until soft, about 5 minutes.
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18
Add diced tomatoes and chipotle, ancho and guajillo peppers to food processor and puree.
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19
Add the chicken stock and pepper/tomato pure, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
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20
Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes.
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21
If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes.
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22
Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.
