Dom's Nuclear Chili

This chili doesn’t come from a packet, and it doesn’t apologize.

Six types of dried chiles (New Mexico, ancho, pasilla, Anaheim, chipotle, and habanero) get soaked, pureed with beer and garlic, strained into a pot, and simmered with cumin and oregano into a deeply layered chile sauce.

Meanwhile, bacon gets cooked (and eaten, per Dom’s instructions), then the drippings go to work sauteing peppers, onions, and garlic before the meat gets browned.

Everything meets the chile sauce and simmers for hours until thick and fiery.

Chef Tips

• Soak the dried chiles for the full 30 minutes in boiling water so they soften completely before blending
• Strain the puree through a mesh strainer to catch the tough skins and seeds for a smooth sauce
• Add beans or corn about an hour before serving so they absorb flavor without turning to mush
• Skim the fat from the surface before serving for a cleaner finish

Variations

• Swap in different dried chiles based on what you can find; guajillos and arbols work well too
• Use beef, pork, venison, or a mix for the meat
• For even more smokiness, add an extra chipotle or two