Mexican-style chili (with 5 chilies)

I wanted to create a Mexican-style chilli that uses a range of Mexican chillies to add depth of flavour. I also wanted to simmer this dish, over an extended period, so the flavours could have time to integrate and shine. This chilli is a labour of love; it takes about 3 hours to make with multiple steps, but the results are outstanding. 

A used a combination of chillies: chipotle for smokiness, arbol for some heat, ancho for its distinctive sweet-spicy flavour, mulato for its smoky chocolate flavour, and guajillos for their sharp, tangy flavour. Here is an excellent article on the different types of chillies used in Mexico. I wanted to create a distinct mole-type flavour profile for this chilli, without the nuts and additional spices used in a mole. This chilli has a distinctly rich flavour, smoky, deep and with a hint of heat that lingers. 

The first chilli I made was from an old cookbook, The New Vegetarian Epicure - by Anna Thomas. This vegetarian chilli is still the best chilli I have had. Over the years, I have learned more about this cuisine primarily from the many cookbooks by Diana Kennedy. Her knowledge of this complex cuisine amazes me; her use of local herbs and spices (hoja santo, espozote, and avocado leaf, to name a few), her complex, finger-licking good moles, and other regional recipes make me crave it. For this recipe, I used the cooking technique from Anna Thomas, with the herb, chilli and spice combinations from Diana Kennedy. 

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Ingredients:

For the chilli paste:

2 ancho chillies

1 guajillo chili

2 Chipotle chillies

2 arbol chillies

1 mulato chilli

For the beans:

1 cup black, red kidney, or pinto beans, soaked in water overnight

1/2 onion, chunked

3 garlic cloves, minced

A pinch of dried oregano, Mexican variety preferred

A pinch of dried thyme

1 teaspoon salt

5 sprigs cilantro

1 bay leaf

For the chilli:

2-3 onions, diced fine

5-6 garlic cloves, minced

2 teaspoons cumin powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano, Mexican preferred

1 teaspoon ground cayenne, optional or to taste)

1-2 sprigs fresh epazote, or 1/2 teaspoon dried (optional)

1 leaf hoja santo (optional)

3 large tomatoes, diced fine

3 tablespoons cilantro, minced

1-2 teaspoons pickled jalapeño juice

For the pickled onions:

2 onions, finely sliced

2-3 tablespoons apple cider vinegar

A pinch of dried thyme

A pinch of dried oregano

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon annato seeds, pounded, or a pinch annato powder or paste

Accompaniments:

Lime wedges

Fresh cilantro, minced

Grated cheddar cheese or Mexican cheese blend, or jalapeño jack cheese

Avocados, sliced

Hot sauce of choice

Tortilla chips or rice or both

Pickled onions (see recipe)

Jarred pickled jalapenos

Scallions, cut into thin circles

Sour cream

Toasted pumpkin seeds

Slivered radish

Method:

To make the chilli paste:

Toast all the chillies lightly over an open flame, taking care not to burn them. Cut them apart and soak them in boiling water for at least 2 hours or overnight. Tear the chillies apart with your hands, wear gloves if needed, and remove all the stems and seeds. Add the flesh to a small blender with the strained liquid it was soaking in. Blend till very smooth. Set aside.

To make the pickled onions:

Add all the ingredients to an airtight container and mix well. Set to pickle overnight on your counter or fridge, shaking the box when you remember. Minimum pickling time is 4 hours, but overnight is recommended.

To make the beans:

Drain the water that the beans have been soaking in. Add 5 cups of water and the remaining ingredients, then bring to a boil. Watch out, the beans will foam and spill over. Remove the scum and simmer gently until the beans are cooked through but still have a tender bite, for 15-20 minutes, depending on the bean and its age. Turn off the heat and remove the cilantro stems. Set aside.

To make the chilli:

Heat the oil in a pot and add the onions and garlic. Sauté on medium heat until the onions start to take on a golden colour. 

Add the puréed chillies and cook until the paste thickens and the oil begins to release, about 15-20 minutes. Stir ever so often to prevent the paste from sticking to the bottom of the pot.

Add the cumin, oregano, hoja santo, epazote (if using) and thyme and sauté for 2 minutes. Add the tomatoes and cook until they break down into a sauce and the oil begins to shine on the surface. Stir ever so often to prevent the paste from sticking to the bottom of the pot. You should have a pretty thick sauce at this stage. This step takes between 20-30 minutes.

Add the meat and break the mince apart with a spatula to separate the crumble. Cook, stirring often to mix the sauce and break the meat crumbles. Cook till the meat is cooked and the oil is released again, about 30 minutes. 

Add the beans with their cooking liquid and bring to a simmer. Simmer closed for about 30 minutes. Turn off the heat, add the pickled jalapeño juice, and mix in. Do not forget to add this; the tartness from the vinegar perks up the chilli. Taste and adjust for salt. The chilli should have a bold and well-integrated spice flavour at this stage. You can adjust the chilli to a consistency that you prefer. I like to keep it quite thick. The chili will only improve with time, so let sit for a few hours or overnight. 

To serve, heat the chilli until piping hot, then serve in bowls with your choice of accompaniments, or all of them as I do. with your choice of accompaniments, or all of them as I do.