i'm sure it's been said in the finer print

These bangs are a mess, haircut tomorrow!

And for anyone who was interested, .

I took the base recipe I used and added in any changes I made.


2 oz dried ancho chiles (4 large), stemmed and seeded
6 at least 9 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons a lot of ground cumin
1 1/2 tablespoons a lot of chili powder
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces, 2lbs each of beef and venison stew meat
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice fire roasted diced tomatoes
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white purple onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds
1 (12-oz) bottle beer (not dark)
2 cups water beef broth
2 1/2 cups cooked pinto beans, rinsed if canned

Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
While chiles soak, mince 1 whole garlic clove several garlic cloves and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon a bunch of cumin, and 1/2 tablespoon a bunch of chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water broth, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks.(YEAH RIGHT) Cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.