Ok, here you go! Get ready and clear up a few days on your calendar, because your about to embark on a culinary quest for absolute chili perfection.  Send the kids off to grandma’s, take your phone off hook and become friends with you kitchen because you’re not leaving it for 3 days!  
   

                  Before we begin, realize one thing.  This recipe is a guideline, not a blueprint.  If you like something add more, If you don’t like something take it out.  Recipes this complex will taste different each time they are made, so don't get bogged down in the details.  Once you understand the principles of the cooking techniques used and the roles of the individual ingredients play, you will be able make the adjustments needed for stellar results. 

                I suggest breaking the recipe down into 3 parts, which for simplicity sake, should be spread over 3 days.  The first part is to procure all the ingredients.  The second part is to prepare all the ingredients for cooking. For example, doing all the knife work, getting the beef stock ready, grinding the chili powder, drinking a beer etc.  The third part is actually assembling the ingredients and cooking the chili.

The amazing depth of flavor that results from this chili recipe can be contributed to 4 factors:

1) The homemade chili powder.  I can’t even describe how much better it is than the stuff you buy at the store.  (Making the chili powder is the first step so you’ll want to start there.) 

2) Quality of the beef stock. Many recipes call for water but this just dilutes the rich flavor of the end product so I used a homemade beef stock made from roasted beef bones, carrot, celery, onion and dry spices like bay, thyme and black pepper corns. If you want to use a prepared beef stock base you may but you’ll feel guilty later.

3) Quality meats:  you’ll want ¼ in. diced, not ground, well marbled chuck and really good thick cut smoky bacon. 

4) Time:  shopping, making stock, grinding chilis, reductions and everything else you’ll be asked to so in this absurdly long recipe all take time.  But when you’re finished you rest soundly knowing that you have just prepared the best chili recipe know to man.

                  This recipe is a compilation of over 20 different sources and the result of many hours of research. As stated above, It will take the better part of 3 days to make if done correctly. But the results will be worth it. This recipe has been scaled up to make a 3 or 4 gallon batch because when you spend this much time making something, you want to make a lot of it!

Take the time to research sources for the proper ingredients.  Some might be difficult to find like the masa harina and a few varieties of the dried chilis. 

The end result should be a bowl of meat and sauce, deep brick red in color.  The flavor should be rich, layered and complex, with smoky hints of dried fruit that create a gentle warming of the entire body, not just the tongue.

Equipment:  This entire recipe is made in a the same pot, however you will need a few mixing bowls, a wooden spoon, a wisk, a large pan to hold the seared meat, a knife and cutting board, the kitchen sink, courage, determination and perseverance…

1) In a large bowl, mix the diced chuck with half of the garlic and the juice of 2 limes and season well with black pepper.  Let mixture marinade for 2 hours before proceeding.

2)  Mix the homemade chili powder with the tequila and the juice of 2 limes and stir to form a thick paste - set aside.

3)  Mix the Masa with the juice of 2 limes and add enough of the beef stock to form a thick roux or paste, and set aside.

4)  In a stockpot over low high heat, cook the diced bacon until very crispy. 

5)  Remove the bacon from the pot and strain the rendered bacon fat through a fine mesh strainer and reserve for the next step.

6)  Turn the flame to high and a 1/4 cup of the rendered bacon fat back into the hot pot. Add the diced chuck roast to the smoking hot pot in 2 pound batches and season liberally with salt.  Carefully stir the meat in the hot bacon fat making sure to sear each piece on all sides. Remove each batch from the pot once it is dark brown and crispy. Add more bacon fat as needed and allow some time for the temperature to come back up to near smoking point before adding the next batch of chuck.  With all the seared chuck roast set aside, proceed to step 7.

7) Reduce the heat to med high.  Add in the onion, rest of the garlic, bell peppers, jalapenos and the cooked bacon and sauté until the onions are clear.

8)  Add tomato juice, tomatoes, 1/2 of the tequila/chili powder paste, cumin, oregano, salt, and thoroughly stir to blend and incorporate all the flavors and seasonings.

9)  Add the stock, chocolate and peanut butter.

10)  Reduce heat to low and simmer for 2 hours

11)  Add the seared chuck roast back into the chili and stir.

12)  Pour in the bottle of beer and stir in the chopped Cilantro.  Simmer for 5 minutes.  Do not boil the chili or the beer will release a bitter flavor.

13)  Thickening:  Wisk the masa/lime paste into the chili in small amounts to achieve the desired consistency.

14)  Adjust the seasoning with more salt, lime juice and chili powder until YOU think it tastes good.   A common seasoning mistake most people make is not adding enough salt.

15)  Remove from heat; cool down quickly via an ice bath. Cover and refrigerate.

16)  Before serving or freezing, skim any fat from the top of the chili.  This chili tastes best after it has sat for 24 hours.  The complex flavors will 'round' off and become more uniform.