A good chili, just like a good mole sauce requires layers of flavors! I know it looks like alot of ingredients, but in the end you will have a robust and flavorful pot of chili!
Place the chile pasilla in a pot of simmering water and cook for 10 minutes. Remove from heat and set aside.
Move the beef to the outer edges of pot and add the onions, garlic, poblano and jalapeños to the center of pot. Season veggies lightly with salt and pepper. Saute for 5-7 minutes.
While the veggies saute, add the celery, carrot, crushed tomatoes and softened chile pasilla to the blender. Blend on high until smooth. Add to the pot. Add a pinch of salt and pepper, stir well to combine all ingredients. Cook for 6-8 minutes.
Add all of the remaining ingredients, minus the cilantro. Bring to a boil, reduce to a simmer and taste for seasonings. At this point I will re-season to my taste. Continue cooking at a low simmer for 20-30 minutes.
Fold in the cilantro, cover and let sit for a few minutes before serving. If you don’t like the chili to be so thick, you could add some more broth. Garnish with your favorite toppings.
When I need to thicken the chili, I mix a little masa harina slurry. It also adds a subtle corn flavor. You could also use 2 corn tortillas, diced and blended until smooth with some of the warm broth from chili. Add it in to simmering chili for thickening. Roast jalapeños on the stove top in a nonstick skillet at medium heat. Add just 1 teaspoon of oil and char, turning as needed. To cook beans from scratch, I soak by beans overnight. Drain water and add fresh water to cover. Add onion, garlic, bay leaves and peppercorns. Cook at a steady simmer for 2 or more hours or until beans are tender. Add salt once beans are cooked. You will have to add more hot water as they cook.