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Spin the diced tomatoes, chipotles (don't be shy with the adobe sauce!), molasses and finally the chocolate bar in a food processor until the chocolate is reduced to mere specks in the puree.
Heat a large, heavy pot and brown the bacon until crispy. Remove the back and set it aside. Brown the chuck in the bacon fat in small batches and set aside. (As the bacon fat starts to smoke off, you might want to add a little olive oil.)
After all the meat is browned, add a drizzle of olive oil (if needed) to the pot and saute the onions, garlic and jalapenos. When they become translucent, add the wine, stirring to deglaze the pot.
Add the tomato-chipotle puree, bacon, beef, and dried herbs and sugar. Bring to a boil, then lower to a gentle simmer. Cover and simmer for at least 3 hours, or until the meat is fork-tender.
Skim the fat– there will be a lot of it!
About an hour before serving, take a ladle or two of the chili liquid put it in a saucepan over medium heat. Whisk in the tomato paste and continue whisking until thickened. Add the sauce back to the chili and let it simmer until the flavors are melded.
Serve with a glass of wine (we prefer a pinot noir or an old-vine zinfandel) and a green salad. |
