We start by frying guancialle, then mince whole cuts of dry aged beef, and add these, along with garlic, onion & celery. We cook this with spices and 3 different types of dried chilli along with beef stock for 2-3 three hours. While this is happening we slow cook beef brisket and cheeks which have been curing in a dry rub for 48 hours. We add the chopped brisket and beef cheeks along with a few beans, and cook until everything comes together. We tweak the seasoning with some hot sauce and chopped jalapenos and it's ready to go.
This chilli is great with rice, or on nachos - turn it into burritos or however you like it. We like a dollop of sour cream, your favourite hot sauce, and maybe some fresh corriander.