2 1/2 lbs boneless chuck roast (cut into half-inch cubes)
4 TB olive oil
2 medium onions, chopped
6 cloves garlic, minced
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 TB ground cumin
1 slice white bread
1/2 oz unsweetened chocolate, chopped
2 10 oz cans beef broth
2 16 oz cans white hominy, rinsed and drained
5 cups water
Fresh cilantro, cheddar cheese and onion for garnish
Boil 2 cups water. Place dried chiles in bowl, cover with boiling water, and let chiles rehydrate for 20-30 minutes.
While chiles are soaking, heat 1 TB oil in heavy pot or dutch oven over medium high heat. Brown beef cubes in several batches. Remove with slotted spoon and set aside.
Add 1 TB oil to drippings, lower heat to medium and add onions and garlc. Stir until onions are soft (don't let the garlic burn!), about 5 minutes. Remove from heat.
Drain chiles, discard water. Add to blender rehydrated chiles, chipotles with sauce from can, 1/2 of the onions and garlic, slice of bread, 1 TB oil, 1/2 cup water, allspice, cinnamon and cumin. Blend to a thick paste.
Heat remaining 1 TB oil in pot over medium high heat. Add blended spice paste and cook, stirring constantly with flat spatula for 10 minutes- being very careful not to burn. Frying the spice paste intensifies the flavors.
Add 2 cans of beef broth, 3 cups water, stir well and bring to a boil. Add beef and hominy, return to a boil. Add chopped chocolate (must be unsweetened!). Stir well.
Reduce heat to low, simmer uncovered for about 2 hours. Every once and a while scrape the bottom of the pan to keep it from sticking. After 2 hours it should be nice and thick.
Serve with chopped cilantro, chopped raw onion and shredded cheddar cheese. This tastes even better the next day.
I'm telling you - this is by far the best damn chili you'll ever eat! Nice burn, incredible flavor!