Chili Paste (about 2 cups)

Hardware

• Cutting board (non-meat)
• Knife
• Small Pot
• Skillet
• Blender

Ingredients

• 6 Anchos
• 6 Guajillos
• 2 Jalapeños
• 2 Cups of broth

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Process

1. Heat broth to a simmer in small pot
2. Heat skillet in preparation for toasting peppers. Do not add any butter, oil, etc.
3. Remove stems, seeds, and seed pods from dried peppers
4. Remove stems from jalapeños, then cut jalapeños in half length-wise
5. Toast dried peppers for up to 30 seconds in dry skillet
6. Toast jalapeños cut-side-down until skin becomes soft
7. Soak all peppers in pot for 20-30 minutes. Use a large, heavy spoon to keep peppers in liquid.
8. Blend peppers and broth until smooth

Chili

Hardware

• Cutting board (meat)
• Knife
• Skillet
• Small mixing bowl
• Large slow cooker

Ingredients

• 3 Pounds beef shoulder
• 2 Large yellow onions
• 6 Garlic cloves
• 2 Tablespoons cumin
• 2 Tablespoons oregano
• 1 Tablespoon salt
• 2 Tablespoons flour
• 2 Cups chili paste
• 1 Cup of broth

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Process

1. Turn on slow cooker and set to low heat
2. Heat skillet. Do not add any butter, oil, etc.
3. Chop onions and garlic, then set them aside
4. Put flour into mixing bowl
5. Trim fat from beef, then cut beef into 2-3 inch chunks
6. Lightly coat chunks of meat in flour and sear in skillet
7. Move meat to slow cooker
8. Cook onions and garlic in skillet until tender, using liquid from onions to deglaze skillet
9. Move onions and garlic to slow cooker
10. Add cumin, oregano, and salt to slow cooker
11. Add chili paste and broth to slow cooker
12. Stir until contents are well integrated
13. Cook for at least 5 hours, shreading meat after it becomes tender