Over the top chili

Finished product as is customary at the time

It actually started last night when I boiled 2lbs of beef neck bones in a gallon of boxed beef broth for 12 hours and strained it at the end. This is the base of my chili though. Onion and two bell pepper.

This is the start of my chili paste. Two packs of ancho chilis, one pack pasilla, and three chipotle (wife and 3 yo can’t take too much heat). Oh and whatever amount of garlic cloves make you happy. Boil them in the stock until all is tender.

Then blend that shit up. Holy crap was this tasty.

Meanwhile I’m cooking the pepper/onion mix until basically caramelized.

Then added in my tomato paste. I guess I could’ve thrown in three lbs of tomatoes and cooked them down, but I’m already +14 hours of my life in on this cook.

That tomato is starting to smell cooked.

So I pour in my broth and chili mix. Oh no the pot is too full! How will I ever fit 5 lbs of beef chuck into it?

With violence, which in this case is fire.

Got my Dutch oven set above my coals acting as a nice heat shield for the two chuck roasts I got goin. Using a mix of hickory and mesquite. At this point I doubted my instincts and thought maybe I had too much meat. I have since repented for my sins.

Chuck at about 170. It’s not going to be holding more smoke so it’s coming off.

Chopped up. Look at that dark chili liquid. I know you think it’s burned but you’re wrong.

Throw all that beef in. Hit it with an immersion blender until you’re happy with the consistency and then you have some chili.