Step 1

For Chili Con Carne:

Step 2

Using kitchen gloves for handling, remove the stems and seeds from all dried chiles. Tear each chile into small pieces.- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)- 3 Ancho chiles (dried whole)

Step 3

Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)

Step 4

Lower the heat and rehydrate the chiles by adding water – just enough water to cover them.- water

Step 5

Bring to a simmer and cover. Then turn off the heat and let it steep for 10 minutes.

Step 6

Add the chiles and their soaking liquid to a high-powered blender. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)- 3 Ancho chiles (dried whole)- water

Step 7

Break down your chuck roast by trimming off any silver skin or excess fat. Cut into ½-inch bite-sized cubes.- 1 whole 3 lb whole chuck roast

Step 8

Pat the pieces of meat dry with Bounty paper towels. Generously salt the meat with kosher salt. Let sit at room temperature for 10 minutes before blotting dry again with Bounty paper towels.- 1 whole 3 lb whole chuck roast- kosher salt

Step 9

Heat a few tablespoons of vegetable oil in a dutch oven over medium-high heat, until it just starts to give off wisps of smoke.- vegetable oil

Step 10

Add only HALF of the cubed meat to the dutch oven, turning to brown on all sides. Once browned, remove from the pan and set aside. You do not need to brown the rest of the meat.- 1 whole 3 lb whole chuck roast

Step 11

Add chopped onion to the pot. Cook over medium heat until soft and golden. Add crushed garlic. Sauté with the onions until fragrant, about one minute.- 1 white onion roughly chopped- 6 cloves garlic crushed

Step 12

Deglaze the pot with chicken stock. Scrape up the fond from the bottom of the pot to make sure everything is incorporated.- 4 cups chicken stock

Step 13

Add all meat to the pot, followed by homemade chili paste.- 1 whole 3 lb whole chuck roast- 1 ½ cup Homemade Chili Paste

Step 14

Bring the pot to a simmer. Add cinnamon, allspice, ground coriander, and oregano to taste. Add some tomato paste (optional).- cinnamon- ground allspice- ground coriander- dried oregano- 2 ½ tbsp tomato paste

Step 15

Partially cover the pot and simmer until the beef is tender and the soup has thickened, anywhere from 1 ½-3 hours.

Step 16

Once the beef is tender, add Masa Harina to thicken the chili. Also add the lime juice. Stir and let cook for 5 more minutes.- 2 ½ tbsp Masa Harina- 2 juiced limes

Step 17

Serve with shredded cheese and lime wedges, or any garnishes you like!- shredded cheese for garnish- 2 juiced limes

Step 18

For Vegetarian Chili:

Step 19

To make homemade vegetable stock, thinly slice all vegetables using a mandoline. Put all of the vegetable slices in a large bowl and drizzle with vegetable oil. Stir to make sure every piece is evenly coated with oil.- 1 white onion- 4 ribs celery- 1 bulb fennel- 1 parsnip peeled- 3 carrots- 1 leek- 1 small head cauliflower- 2 beets- vegetable oil

Step 20

Preheat your oven to 375ºF. Spread vegetable slices out evenly onto 2 large rimmed baking sheets. Roast for anywhere from 30 minutes to 1 hour. Remove from the oven and toss every 15 minutes so that nothing burns.- 1 white onion- 4 ribs celery- 1 bulb fennel- 1 parsnip peeled- 3 carrots- 1 leek- 1 small head cauliflower- 2 beets- vegetable oil

Step 21

Add the roasted vegetables to a large dutch oven or stockpot. Add thyme, garlic, parsley, bay leaves, and peppercorns.- sprigs of fresh thyme- small head of garlic halved- 1 bunch parsley- 2 dried bay leaves- 1 tbsp whole black peppercorns

Step 22

Cover with cold water and bring to a simmer. Also add umami boosters now, like dried Porcini mushrooms and Kombu.- 1 handful dried porcini mushrooms- 2 sheets dried kombu

Step 23

Let simmer for 45 minutes-1 hour, and then strain. Now you have homemade vegetable stock!

Step 24

For the Vegetarian Chili

Step 25

Using kitchen gloves for handling, remove the stems and seeds from all dried chiles. Tear each chile into small pieces.- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)- 3 Ancho chiles (dried whole)

Step 26

Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)- 3 Ancho chiles (dried whole)

Step 27

Lower the heat and rehydrate the chiles by covering them with water – just enough water to cover them.- water- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)- 3 Ancho chiles (dried whole)

Step 28

Bring to a simmer and cover. Then turn off the heat and let it steep for 10 minutes.

Step 29

Add the chiles and their soaking liquid to a high-powered blender. Also add a few dried Porcini mushrooms. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.- 2 Pasilla chiles (dried whole)- 4 Arbol chiles (dried whole)- 4 Chipotle chiles (dried whole)- 3 Guajillo chiles (dried whole)- 3 Ancho chiles (dried whole)- water

Step 30

Fire roast your poblanos by placing them directly over a flame. The goal is to completely char the skin of the peppers, so keep turning them until every side is sufficiently blackened.- 3 Poblano peppers

Step 31

Remove peppers from the heat and wrap in aluminum foil. Let them sit for at least 10 minutes.- 3 Poblano peppers

Step 32

Prepare the jalapenos by cutting them in half and removing the seeds and ribs. Then finely dice them. Set aside.- 3 jalapeno peppers

Step 33

Remove the charred skin from the steamed poblano peppers using Bounty paper towels. Then, chop the peppers into bite-sized pieces.- 3 Poblano peppers

Step 34

Heat olive oil in a dutch oven over medium-high heat. Add roughly chopped onions and cook until softened.- olive oil- 2 large onions roughly chopped

Step 35

Add crushed garlic and cook until fragrant, about one minute.- 6 ½ cloves garlic crushed

Step 36

Next, add chopped jalapeno and poblano peppers along with tomato paste. Stir to combine for a few minutes.- 3 Poblano peppers- 3 jalapeno peppers

Step 37

Add the spices: cumin, ground coriander, and dried oregano.- 3 tsp cumin- ground coriander- dried oregano

Step 38

Next, add all of the beans and diced tomatoes.- 1 can cannellini beans- 1 can kidney beans- 1 can pinto beans- 14 oz can diced tomatoes- 14 oz can fire roasted diced tomatoes

Step 39

Add homemade vegetable stock, or enough to make the chili a little waterier than you’d like it to be.- 3 cups vegetable stock (ingredients above)

Step 40

Add homemade chili paste. Stir to combine. Let simmer for 45-60 minutes- 1 ½ cup Homemade Chili Paste

Step 41

Add the final umami boosters: liquid aminos and nutritional yeast. Stir to combine.- 1 tsp liquid aminos- 2 tbsp nutritional yeast

Step 42

Serve with your favorite garnishes like sour cream and sliced jalapenos.- sour cream- sliced jalapenos