Seven-Chile Texas Chili

6 dried ancho chiles

2 dried pasilla chiles

2 dried guajillo chiles

4 dried chile de arbol

4 slices bacon

4 pounds chuck roast, cut into ½-inch cubes

1 large onion, diced

6 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground cinnamon

¼ teaspoon ground clove

½ teaspoon ground allspice

1 teaspoon grated Mexican chocolate

1 cup brewed coffee

1 bottle beer

2 teaspoons adobo sauce (from small can of chipotle chile in adobo sauce)

1 teaspoon salt, plus more to taste

6 dried pequin chiles

¼ cup masa harina Instructions: Stem and seed chile pods (except for the pequin). Heat a large skillet on high and toast the chiles on both sides for about 10 seconds or until they start to puff. Add enough water to cover. Bring to a boil then turn off heat. Allow chiles to steep for half an hour.

In a large heavy pot or Dutch oven, fry the bacon on medium heat. Remove and drain on paper towels. Leave bacon grease in the pot and cook the beef on all sides until lightly browned (you’ll have to do this in batches and add additional vegetable oil as needed). Remove beef to a bowl and set aside.

Add diced onion to the pot and cook for about 5 minutes until translucent. Add garlic and cook for 30 seconds. Add beef back to pot and stir in crumbled bacon. Add the spices and chocolate and stir well, coating the meat on all sides and allowing the spices to bloom. Add coffee, beer, adobo sauce, 3 cups water and salt and turn heat to high.

While the pot is coming to a boil, make the chile purée. Drain the rehydrated chiles and add to a blender along with the pequin chiles and 1 cup of fresh water. Purée until smooth. Add to the chili pot.

When mixture comes to a boil, turn down heat to low and simmer uncovered for five hours, stirring occasionally. Taste and adjust seasons. In a medium bowl place masa flour and add a cup of broth scooped from the chili pot. Mix well and add back to chile. Simmer for another half hour. Serve with cheddar and onions. Makes 6-8 servings Adapted from “The Homesick Texan Cookbook” by Lisa Fain

Mark Mulligan / Staff photographer Seven-Chile Texas Chili is made using chuck roast simmered in a dried chile paste and plenty of spices, including cinnamon, clove and allspice, as well as brewed coffee and beer.