Cost Breakdown

Critical Success Points

• • Toasting the dried chilies without burning them.
• • Soaking the chilies long enough to rehydrate fully.
• • Blending a smooth chili paste with enough liquid.
• • Never searing the beef – low simmer only for tenderness.
• • Maintaining a gentle simmer (low heat) for the full braise.
• • Resting the chili after cooking to improve texture.

Safety Warnings

• • Handle hot oil and rendered bacon fat with care to avoid burns.
• • Use a sharp knife and keep fingertips tucked when cutting meat and vegetables.
• • If using a torch, keep flammable objects away and work in a well‑ventilated area.
• • Boiling water for soaking chilies can cause severe burns – pour slowly and use a heat‑proof container.