Name: Upstate Chili
Yield: Serves 8 to 10
Ingredients: 5 pounds (2.5 kg) beef shank; 1/2 cup (60 g) pure ground guajillo chile; 1/3 cup (75 ml) cider vinegar; 1 tablespoon pure ground chile de arbol; 1 tablespoon kosher salt; 1 tablespoon dried oregano, preferably Mexican; 1/4 teaspoon ground cumin; Dash of ground cloves; 1 pound (455 g) dried red kidney beans, rinsed and pick through for stones; 1 tablespoon kosher salt; 3 tablespoons extra-virgin olive oil; 2 large yellow onions, coarsely chopped; 6 garlic cloves, crushed and peeled; 2 (28-ounce/800-g) cans whole peeled tomatoes, drained, puréed in a blender; 3 tablespoons Urfa Biber or Aleppo chile flakes, plus more to taste; 2 tablespoons dried oregano, preferably Mexican; 2 tablespoons dried thyme; 2 tablespoons ground cumin; Kosher salt

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Upstate ChiliJennifer May

Dickson's Farmstand Meats

Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

Recipe notes

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