Making a paste with the chili peppers gives the chili a fuller body taste and flavor. A dark lager/beer can be substituted for the rum. Use a high quality rum - the cheaper the rum, the cheaper the taste.
1Prepare Ancho Chilies – remove stems & seeds; tear into small pieces and toast in skillet for 4 – 6 minutes. Place in food processor.
Prepare Arbol Chilies – remove stems & seeds; cut into small pieces and place in food processor.
Add the cumin, oregano, cocoa powder, espresso powder, ½ teaspoon salt and corn meal into the food processor. Process 1 – 2 minutes until finely ground. Add ½ cup chicken broth, and process for 20 – 30 minutes to make a paste.
Remove paste from food processor and set aside.
2Cook meat – place meat in a large mixing bowl and mix in remaining salt. Cook meat in 3 – 4 batches. As each batch is finished, use the rum to deglaze the pan. Keep deglazed sauce in a bowl for addition for the chili later. Once all the meat is cooked, set aside to cool.
Place onions and jalapenos in food processor and pulse 3 – 5 3-second pulses.
3Add vegetable oil to pot, heat to shimmering. Add onion-jalapeno mix and cook until soft. Add minced garlic and cook until aromatic. Add chili paste – keep stirring and cook until very aromatic. Add diced tomatoes & juice; then the boiled cider and beans. Lastly add the remaining chicken broth, meat and deglazing sauce.
Simmer until thick – but not too thick – and meat is tender. Stir occasionally… best served with sour cream, Montery jack shredded cheese and cilantro.