Bruce Aidells is a big fan of wood-fired cooking. Because a wood-burning oven has the ability to hold heat for long periods, it’s ideal for long, slow cooking overnight. Chili has become such a popular American classic that there are chili cookoffs and festivals held all over the country. Chili con carne has its origins in the slow-cooked stews from Mexico. One such stew, chili colorado, was no doubt made in clay pots and cooked overnight in the village baker’s oven. In this recipe the ingredients are just combined and cooked slowly over a long period of time.
Recipe information
Yield
serves 8 to 10 as a main course, with leftovers
Ingredients
Garnishes
Preparation
Step 1
Tear the ancho chiles apart. Discard the seeds and stems and place the chiles in a bowl. Pour boiling water over to cover and soak for at least 30 minutes or up to several hours.
Step 2
Prepare a medium heat fire (350°F) in a wood-fired oven.
Step 3
Fry the bacon in a large Dutch oven over medium heat until it begins to brown. Add the onion and sauté for 5 minutes. Season the meat with salt and pepper to taste. Remove the pot from the heat and stir in the meat.
Step 4
Place the soaked chiles and about 1/2 cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later if needed). Add the habanero, garlic, cumin, oregano, coriander, the 1 teaspoon kosher salt, and the chili powder. Blend to form a puree and pour over the meat along with the tomatoes, beer, cilantro stems, and green chiles. Stir well to coat the meat and blend the ingredients. Cover pot and place in the oven. Place the door on the oven to retain heat and leave the chili overnight or up to 12 hours, until the meat is fork-tender.
Step 5
Remove the pot from the oven. Skim the excess fat from the surface of the chili, or chill in the refrigerator overnight and remove the congealed fat. Season to taste with salt and pepper. Reheat the chili over low heat. Serve in bowls with the garnishes on the side and warmed tortillas to roll and dip.
