123 Chili

Ingredients:
5 lb chuck roast
2 dried habanero peppers
4 guajillo (New Mexico) peppers
6 ancho peppers
6 cloves garlic (optional)
unsalted chicken stock
oregano (optional)
cumin (optional)
southwestern seasoning (optional)
oil (optional)
salt (optional)

Preparation:
Dry brine the chuck roast overnight.
(optionally) rub with oil and seasoning
smoke for 2-3 hours
cube the meat and add to a slow cooker with the chili paste
cook on low for 3-4 hours

Chili paste directions:
The name of this recipe is based on the 1:2:3 ratio of habaneros, guajillos, and anchos.

• Cut up dried chiles removing the seeds.  Size isn't critical but smaller makes things easier.
• Roast the dried chiles.  I use the microwave for two minutes, stopping to stir every 15 seconds.  You could do this in a pan on the stove.
• Add enough chicken stock to cover and microwave for 3-5 minutes.  Again, you could do this on the stove.  The concept is to soften all the peppers.
• Blend the pepper mix into a paste.  You can optionally add garlic and/or other seasonings at this step.

Helpful hints:
I wear disposable vinyl gloves while handling the chiles, especially habaneros or hotter peppers.

A pair of kitchen shears is an easy way to cut up the peppers. I usually trim around the stem, then cut down the middle the long way.  Then you can open up the pepper and remove the seeds easily.