Sarah's Chili

I have been obsessing about making chili.  Deana from lostpastrembered knows!  One of you had an intriguing recipe a couple or so months ago and I should have book-marked it.  It used chunks of beef and a variety of chilis.  And no tomatoes!  If you know who has this recipe, please tell me.

I brought back a few dried chilis from the South and have been dying to try them.  And I know I told Deana that I was 'beefed' out but when in Rome.....    Unless I want to have a feast on Mennonite, German or Farmer's sausages on a regular basis, beef is next in line here in cattle country.

In Neville, Saskatchewan we are in the centre of Hutterite and Mennonite country.  Hence, the sausages.  I also see lutefisk at the grocers.  Perhaps I will gather the courage.

So, back to the chili.  I decided to invent my own recipe.  And you wanna know what?  It wasn't half bad.  I loved the complexity of using the different dried chilis and the subtle flavours.  I grew up serving chili with rice - a little odd for a farming community perhaps.  I also love it with homemade bread. 

Sarah's Chili

1 lb. chuck or stewing beef, cut into cubes
1 can black beans
1 can diced tomatoes
1 dried mulato chili
1 dried ancho chili
1 dried guachillo chili
1 t dried red chili flakes
1 star anise
1 T rich, dark chocolate
1 t ground cumin
1 yellow onion, finely diced
1 c water

Saute the beef chunks and set aside.  In the same pan, warm all of the chilis and spices (grind in a coffee grinder or mini-prep first).  Add the onions and saute until clear.  Add back the beef.  Add the canned tomatoes, chocolate and water.  Cook in a 350F oven for about 2 hours or until the beef is tender.  Add the rinsed and drained canned black beans about 30 minutes before the dish is done.