Roasting
This is a delicious all beef chili that was the result of my tinkering with a recipe from Lisa Fain's Homesick Texan. I used similar ingredients but adopted the strategy for a Mexican mole of making a toasted chile and spice sauce that I then fried for extra flavor. Then I cooked the chili is a big cast iron Dutch oven in a low oven, which gave it extra caramelized flavor. Even though the smell during the long cooking period is irresistible, you should really hold off and let the flavor continue to develop and mellow overnight and serve this the following day. I've recommended a combination of dried chiles that produce a chili with medium heat, but if you want more spiciness, increase the number of guajillo chiles.
Oct. 1, 2021, 11:50 a.m.
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