Texas style chili

Preheat the broiler to its highest setting.

Cut the chuck crosswise into one and a half inch slabs, then into a rough medium dice, pulling out large streaks of fat.

Toss the beef with neutral oil and a generous pinch of salt and spread on a half sheet tray.

Broil about 15 minutes, then another five, until browned.

Lay the dried chilies on a plate and toast in the microwave 60 seconds, then seed them.

Blend the seeded chilies with the beef stock, oregano, black pepper, cumin, cinnamon and cocoa powder for at least 60 seconds, then another 20, until the puree turns from watery orange to thick deep red.

Preheat a six and a half quart Dutch oven over medium high and lower the oven from broil to 275F.

Cook the onion and poblano in neutral oil with a strong pinch of salt four to five minutes until lightly caramelized and the pot starts to glaze.

Add the minced garlic and cook about a minute until fragrant.

Stir in the chili puree and turn the heat down to medium low.

Stir in the tomato paste.

Scrape in the whole sheet tray of beef with its drippings and fond, then add 300 to 500 grams more stock.

Lid on, braise at 275F for 90 minutes.

Check the meat with two forks, then lift the rendered fat off the surface by running a ladle around the edge of the pot.

Return to the oven with the lid off for one more hour to caramelize and concentrate, two and a half hours in total.

Check the beef shreds apart with two forks, and defat once more.

Season with hot sauce, molasses, cider vinegar and two strong pinches of salt.

Raise the oven to 425F and rest the pot off to the side about half an hour before reheating and serving.

Serve garnished with sour cream, cheddar, thinly sliced scallions, tortilla chips and fresh cilantro.