Chili

Ingredients

• 4-5 cans of chili beans
• Kosher salt
• 4 quarts (3.8L) water
• 3 whole ancho, pasilla, or mulato chilies, seeded and torn into rough 1-inch pieces (about 1/2 ounce)
• 2 whole New Mexico red, California, costeño, or choricero chilies, seeded and torn into rough 1-inch pieces
• 1 whole cascabel, árbol, or pequin chili, seeded and torn in half
• 3-5 pounds chuck roast
• Freshly ground black pepper
• 2 tablespoons (30ml) vegetable oil
• 1 quart (900ml) low-sodium chicken broth, divided
• 1 tsp fish sauce
• 1 teaspoon (5ml) Marmite or Maggi sauce
• 2 teaspoons (10ml) soy sauce
• 2 tablespoons (30ml) tomato paste
• 1 1/2 tablespoons whole cumin seeds, toasted, then ground
• 1 1/2 teaspoons whole coriander seeds, toasted, then ground
• 2 whole cloves, toasted and ground
• 1 star anise, toasted and ground
• 1 ounce chopped unsweetened chocolate
• 1 large yellow onion, diced fine (about 1 1/2 cups)
• 3 fresh Thai bird chilies or 1 jalapeño, finely chopped
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon dried oregano leaves
• 2 bay leaves
• 1 (28-ounce; 794g) can crushed tomatoes
• 1/4 cup (60ml) cider vinegar, plus more to taste
• 1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank’s RedHot (or more to taste)
• 3-6 tablespoons dark brown sugar, to taste