Beef steak chili

This is USDA Choice, for Prime usually one must go to a butcher shop but not always. Due to low information shoppers it is possible to buy meat at deep discount at regular grocery stores, but not at butcher shops where proprietors take time to inform their clientele patiently face to face. The reason is low information shoppers insist on meat being red, bright red and they will not buy if it is not hearty bright red. Beautiful appealing red. Red and white. But that is not the color of natural beef when in contact with oxygen unless something is done about it beforehand to keep it red as possible. And pure white is not the best color for fat, and lean is not the best for steaks. So here we go, a $12.00 steak for $7.00. Thank you very much, low information shoppers, I do appreciate that.

I'm showing how good this would be by itself, before making it so tender it dissolves when compressed in your mouth.

Chile de arbol. Tree, because the plant is shaped like a tree. With pendant chiles. If you see the chile pods standing upright then the plant is most likely chile japones (Japanese).

I should mention when dry chile pods are in packages like this and they have not been roasted then the seeds can be planted and plants will grow and produce chile pods that can be used with seeds that can be planted. These absolutely have not been messed around with genetically, save for the usual farming techniques of selection. The seeds need warmth to get started, 90℉, I believe.

Pressure cooker. I got this down, Daddy-o. This is a larger and softer bean so less time. If the beef cooked the whole time with harder beans then the beef would turn into mush. And if the potatoes were cooked the whole way as these softer beans they would disappear altogether and thicken the liquid. So this pot is cooked for less time and stopped half way, cooled, opened, potatoes added and resumed for remainder of time. 

* Paprika. Lots of that. For its smoke and its color. So that's one type of chile.

* Habanero powder. That's two.

* Chipotle, in powder form, that's three.

* Poblano, roasted here at home, that's four types of chiles.

* cayenne, that's five.

* chile de arbole dry pods, that is six chile types and each of them does contribute unique chile characteristics. 

Pinto bean red chili

Should be red beans, but those disappeared somehow. 

This is the halfway point. 

All the above cooking was to brown the beef first and then get the beans cooked to softness.

Tomato paste was left out until now due to its acid, and molasses and brown sugar left out until now too. So the whole pot changed color and thickness with the addition of those last things and with additional heat it is a completely different and full-flavored chili.  

BLAM sweet. Then HOT. Real hot. Maybe too hot. 

Do not ever buy chili powder, it is a waste, plus it makes you ill.

It makes me ill, every time, so you should stop using it. Besides, you have all the things that go into chili powder anyway which are added to chili separately so it is doubling up on their unknown combination. 

Chili powder has garlic powder in it, and we use real garlic, so that is ridiculous right there, to double that element but with a worse version of it. All recipes for chili powder that you will see online will say:

* cumin

* garlic powder

* cayenne powder

* paprika

* oregano  

Sometimes they have 

* coriander powder

Along with various types of chile powders, or whole chiles rendered to powder; ancho, cascabel, arbol, chipotle, etc.

So you can have your own spice powders cycling through your spice cabinet, or have those and a bottle of chili powder with the same elements sitting there aging until you need that precise combination again.