BEANS:
-300 g dried pinto beans soaked overnight
-150g reserved bean liquid

CHILE PASTE:
-20g dried ancho or about 3 chiles
-20g dried guajillo or about 3 chiles
-20g dried pasilla or about 3 chiles
-600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)

BEEF:
-2lbs boneless shortribs

CHILI BASE:
-1 red onion
-1 poblano
-4-5 cloves garlic, roughly chopped
-3-4 TBSP olive oil
-2g chile flake or 1/2ish tsp
-20g chili powder or 2.5 Tbsp
-20g paprika or 3Tbsp
-12g cumin or1.5 Tbsp
-10g cocoa powder or 4tsp
-28oz can crushed toms
-28oz can diced toms, drained
-850g cooked beans or about 4.5 cups
-150g bean liquid or about 2/3 cup

SEASONING:
-30g brown sugar or 2.5 Tbsp
-20g hot sauce or 1.5 Tbsp
-20g worcestershire or 1.5 Tbsp
-40g cider vin or 1/8 cup
-15g salt or 2.5 tsp

FINAL SEASONING TO TASTE (if needed):
-brown sugar
-hot sauce
-cider vin
-salt

1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (I recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275-degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325-degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)

GARNISH however you'd like. for a real bad boy chili, I like to use...
-tortilla chips
-shredded sharp aged cheddar
-sliced green onions
-sour cream

CLIFFS NOTES CHILI VARIATION:
INSTEAD OF CHORTRIBS
2 lbs ground chuck 80-20

INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo

INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in the can reserved.