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Best Clove Recipes

Best Clove Recipes

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Top Rated Clove Recipes

An orange glaze gives a refreshing citrus taste and whole cloves a warm aromatic flavor to baked ham.Recipe courtesy of McCormick

Spiked or virgin, this fall drink will warm your spirits.

A chilled fruit soup is a perfect second or third course, or maybe even a starter on its own. Although we've been known to serve this dish in shot glasses, or even white wine glasses, it also works well the old-fashioned way: with a bowl and spoon. In that case, have a baguette at the table, too. And if you're feeling adventurous and have some buttery shortbread on hand, sweeten some plain yogurt with maple syrup and use it to garnish this tasty soup for a different twist on dessert. — Vegetarian Dinner PartiesClick Here to See More Soup Recipes

This delicious fall drink owes its rich taste to brown sugar.This recipe is courtesy of simplyrecipes.

Thanksgiving has made cranberries a true marker of fall. Take your cranberries from the side dish section to the bar with this cranberry juice mulled cider recipe.This recipe is courtesy of

This guacamole features fresh salsa and can be made in five minutes.Click here to see more recipes from Taste of Home.

"I love to give flavored salts and sugars to my friends as gifts. You can get as creative as you want."

The useful thing about this dressing is that it doesn't only have to be using as a dressing. It can also be served alongside satays or potstickers as a dipping sauce. Or you can baste shrimp or other proteins and vegetables on the grill with this for a hint of sweetness and tang on your barbecued foods. The uses are many and what's best is its easy to make!

You can drink this savory smoothie or you can eat it in a bowl with a spoon as a raw soup.Click here to see Smoothies for Clearer Skin.

Picture this: you’re outside for a better part of the morning, raking leaves in the brisk fall air and you’re finally on your last pile. You walk back into the house and it hits you: the crisp smell of apples, the homey aroma of cinnamon, and the tantalizing scent of allspice. This fantasy can become a reality if you make this slow cooker drink recipe before you head out.

Created by the former executive chef of Google, this recipe is healthy yet still adds a punch of flavor to any piece of meat you're marinating.

It's the official start of fall, and all of our favorite fall traditions, like apple-picking. And there's no better way to kick off fall than with a hot toddy using fall's best apples. Marshall Altier, the bartender behind JBird, whipped up a fall-ready recipe using a bold spirit, Denizen Rum, and bitters using upstate New York apples.

Benefits Of Clove: How To Make Clove Tea For Weight Loss, Immunity And Diabetes Management

In India, where you need no excuse to grab a cup of tea, it becomes very important for us to be mindful of the ingredients used. Tea in itself makes for a very healthy beverage, but the moment you throw in sugar cubes, it starts to lose out on nutrition. Thankfully, there are many ways you can 'healthify' the tea drinking experience for you. And you need not even look further than your personal kitchen cabinet! Yes, you heard us. Our pantry is stocked with a range of spices that are packed with a number of benefits. Cloves, for instance, is one such spice. The blackish/brown, aromatic pod has been a staple ingredient of our Ayurvedic Kadha, and there are reasons aplenty why you should start including the wonder spice in your daily preparations too!

Recipe Summary

  • 40 garlic cloves (3 to 4 heads), unpeeled
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper
  • 6 sprigs fresh thyme

Preheat oven to 475 degrees. Place garlic in a medium bowl cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins set garlic aside.

Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.

Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.

Beef short rib ragu

Start this recipe a day in advance so the flavours can develop further overnight.

Serves 8
4 beef short ribs (about 400g each)
500ml red wine
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 tbsp tomato puree
2 litres beef stock
2 x 400g tins whole tomatoes
4 rosemary sprigs
1 fresh bay leaf
Freshly grated pecorino or parmesan, to serve
800g dried pasta

1 Place the ribs in a plastic container in one layer, add the wine, cover and chill overnight.

2 Preheat the oven to 150C/300F/gas mark 2. Heat the oil in a casserole over a medium heat, remove the ribs from the wine (reserving 250ml liquid), pat dry, and cook, occasionally turning, for about 5 minutes or until browned.

3 Remove the ribs, reduce the heat, add the veg and tomato puree, then stir until tender. Add the wine and cook until reduced by half, then gradually add half the stock, a cup at a time, reducing by half each time. Add the tinned tomatoes, herbs, remaining stock and ribs, cover and place in the oven for 4-6 hours until the meat is falling off the bone. Allow to cool. Remove the meat and shred with a fork.

4 Remove the fat from the top of the liquid and set aside 750ml. Strain the reserved liquid and then reduce by half. Add the meat, season to taste and serve tossed with pasta and scattered with pecorino or parmesan.

Mead Recipes

Here are a bunch of recipes on how to make mead. Mead is very adaptable and that means the recipes are also adaptable and varied. You can change mead significantly by doing things at different times such as pitching in flavors, fruits and spices before it ferments or even pitching them in after the ferment is done.

Important note about pitching yeast into a batch of mead. One of the most important things you should know about yeast is that it needs lots of oxygen to grow well. So after you make a batch of materials and have mixed it real well so it is homogenous you then pitch the must into it. Now you have to stir it vigorously for five full minutes so it gets aerated real well. Always do this and use an electric mixer if you would like to. Get lots of oxygen into the brew!

Beginning mead maker and looking for a recipe that is exotic, tasty yet very easy? You have got to try the orange clove recipe at the bottom of this page. Hands down one of the best recipes there is and it has such a wonderful taste. This mead is also perfect for heating up and drinking on special occasions, holidays or cold winter nights. Seriously give this one a try, you won't be disappointed.

Note from Will: Have a great mead recipe you want to share with the world? Send me an email.

Little Side Note: Want to make a mead from a 17th Century Recipe? I have the recipe with notes on making quite an Excellent Meathe here

Looking for a fast and easy 1 gallon recipe of mead? I have one here: You can even use a plastic gallon milk jug to make it: Fast Easy mead recipe

Let's Start out with the simplest three recipes: (5 gallon batches) And about the Energizer and Nutrient. These can vary by manufacturer. Always go with any recommendations per gallon that comes with the energizer and nutrient you use.

  • 12 lbs. of Honey
  • 4 gallons of spring water
  • 5 teaspoons of yeast nutrient
  • 5 teaspoons of yeast energizer
  • 2 packets of Lalvin 71b-1122 yeast (or a suitable replacement)

Medium Mead

  • 15 lbs of Honey
  • 4 gallons of spring water
  • 5 teaspoons of yeast nutrient
  • 5 teaspoons of yeast energizer
  • 2 packets of Lalvin 71b-1122 yeast (or suitable replacement)
  • 18 lbs of Honey
  • 4 gallons of spring water
  • 2 teaspoons of yeast nutrient
  • 2 teaspoons of yeast energizer
  • 2 packets of Lalvin 71b-1122 yeast (or suitable replacement)

These three recipes are the simple and no problem way to make a basic and great tasting mead. The only difference between them is the amount of honey you put into the must.

"Old Time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits, Flowers Vegetables, and Shrubs" has time worn recipes for making, coloring, flavoring, and mellowing wines.

Included are recipes for apple wine, blackberry wine, cherry wine, dandelion wine, plum, raspberry and peach wines, tomato wine and tomato beer, ginger beer, sham champagne, cider champagne, apple brandy, black cherry, orange and raspberry brandies, blackberry cordial, ginger, peppermint, orange and strawberry cordials, anisette de bourdeaux liqueurs, maraschino, nectar, elephant's milk liqueurs and many more.

New: Here is a recipe submitted by Michael: It is for an Ancient elderberry and Meadow sweet mead.

1 gallon spring water
2 ounces dried meadow sweet leaf and flower (Used 0.5 oz teabags).
8 ounces dried elderberries
1/2 teaspoon pectic enzyme
1 teaspoon yeast nutrient
1/2 packet of Lalvin D-47 yeast
1 1/2 36 ounce jars of Dark Wildflower Honey (Raw Unpasteurized) from Strange Honey Farm in Del River Tennessee.

- Pick out the stem pieces and any berries with off color.
- Re hydrate berries by boiling some of your water in a small sauce pan and pour it over your elderberries. Cover with foil and let them soak.
- Boil some more water in your sauce pan then steep your meadow sweet.
- When your elderberries have cooled below 120 Fahrenheit, stir in the pectic enzyme and give it an hour to work on the fruit.
- When the meadow sweet tea has cooled to 90 Fahrenheit, mix the yeast nutrient into it and add it and the tea bags to the carboy.
- Heat up the rest of your water and stir in the honey.
- When cool enough, add must and berries to the carboy and pitch the yeast.

I had a very active ferment and needed to use a blow off tube for a couple days.

Here is a new recipe submitted by Andrew. He didn't create the recipe. He found it on a mead making thread and it has turned out to be one of his most popular meads. My thanks go to Andrew for sharing it with us!!

Credit for the recipe goes to : NerdyMarie

Homemade &ldquoCuties&rdquo Orange Mead Recipe
Another nice thing about this wine is that it is very good when fairly &ldquoyoung&rdquo, compared to many meads &ndash At only 6 months old, this tasted amazing.

The ABV on this came out to about 8%.

Homemade Cuties Mead Recipe

4 gallons spring water
15 lbs honey
2-3 oz fresh ginger, peeled and sliced
2 vanilla beans, sliced in half lengthwise
Peels and juice from about 12 Cuties oranges
1/4 tsp fresh rosemary
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
5-6 whole cloves
1 tsp acid blend
3 tsp yeast nutrient
1 packet White Labs &ldquoWLP 720 Sweet Mead&rdquo yeast (e-mailer note i used Lalvin d-47)

Heat 3 gallons of the water to a simmer. Add honey, stir until dissolved.
Add ginger, vanilla beans (scraping seeds into the mixture before adding the pods), peels, juice, rosemary, and spices. Bring mixture back up to a simmer and keep it there &ndash just simmering, not boiling &ndash for about 45 minutes.
Strain mixture into a sanitized bucket, removing herbs, spices, and fruit. Cover bucket with sanitized lid, allow to cool to room temperature.
Using a sanitized funnel, transfer cooled mixture to a sanitized 5 gallon carboy, topping up with remaining water until carboy is almost full. Swirl to combine.
Using sanitized equipment, take a gravity reading. It should be in around the 1.088 area. Keep track of the number!
Sprinkle yeast into carboy, cover with sanitized air lock. Let sit, undisturbed, overnight.
Within 24 hours, you should notice fermentation activity &ndash bubbles in the airlock, carbonation and /or swirling in the wine must. This means you&rsquore good to go! Put the carboy somewhere cool (not cold!), and leave it alone for a month.
Using sanitized equipment, rack the clarified wine off the sediment, into a clean, freshly sanitized 5 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
Repeat racking process. Leave wine alone for a month or two. By 6 months in, your mead should be very clear, and VERY tasty!
Using sanitized equipment, take a gravity reading, then rack the mead into clean, sanitized bottles. Cork. (We like to use these for corking our homemade wine. Easy to use &ndash no special equipment needed! &ndash easy to uncork, and &ndash should you have any wine left in your bottle after serving (pfft!), the &ldquocork&rdquo is easily replaced for temporary storage!)
Enjoy.. and start planning for next year&rsquos batch(es)!

Here is a holiday mead recipe submitted by Daniel. I love pears and bet this is a tasty mead!

18 Ibs of Honey
4 Gallons of water
2 teaspoms of yeast nutrient
5 cinnamon sticks
4 pears
1/2 Ibs of ginger

Here are several batches of mead being made by Colin. They look great. Below the recipes is pictures of the actual batches. My thanks go to Colin for sharing this with us!

Apple Cyser Mead

4qts Apple Cider
1tsp yeast nutrient
1/2 a pack of D47 yeast
4Lbs Orange Blossom Honey
2 Cinnamon sticks

After going through secondary ferment it seemed a little thick or syrupy almost. So I added 2 bottles of water to it and it has been aging since.

Wildflower/Orange Blossom Meads

3Lbs Wildflower/Orange Blossom Honey
3L Deerpark water
1/2 pack D47 Yeast
1tsp yeast nutrient

This is 2 1-gallon batches to compare how Wildflower and Orange Blossom meads turn out, they were made to be as identical as possible.

Red Jolly Rancher Experiment Mead

13 Watermelon JRs
11 Fruit Punch JRs
3 Cherry JRs
3 Strawberry JRs
1/4lb Orange blossom honey
1/2 Gallon of water
1/2 packet D47 yeast
1/2tsp yeast nutrient
6 cherry JRs andd 1/3 lb honey added for backsweeten.

I got a bag of Red Jolly Ranchers on clearance and thought since they're mostly sugar maybe they would ferment with a little honey. I think it turned out nicely. Will try to let it age for a little while as well.

True Blue Jolly Rancher Mead

3/4 Lb Orange Blossom Honey
62 Blue Raspberry Jolly Ranchers
3L Deer Park water
1tsp yeast nutrient
1 packet D47 yeast

I mixed the Jolly Ranchers in with my honey as I heated it on the stove and it made a nice blue almost kool-aid like mix.

Orange Blossom Mead (In the bottle)

3lbs Orange Blosson Honey
1tsp Yeast Nutrient (1/2 tsp day 1, 2nd half on day 2)
1 gal water
1/2 pack of D47 Lalvin yeast
Pitched 11/13/2014
Racked 11/25/2014
Bottled 12/13/2014 (I used potassium sorbate and campden tablets and backsweetened with an extra pound of OB Honey, though now I know it really does sweeten up as it ages, almost too sweet.)

Strawberry Mead

4lbs Orange Blossom Honey
16oz frozen strawberries
1tsp yeast nutrient (1/2 tsp day 1, 2nd half on day 2)
3L Deer Park Water
1/2 packet D47 yeast Pitched 12/7/2014
Racked 12/18/2014

Blueberry Mead

4lbs Orange Blossom Honey
12oz frozen blueberries
1tsp yeast nutrient (1/2 tsp day 1, 2nd half on day 2)
3L Deer Park Water 1/2 packet D47 yeast Pitched 12/7/2014
Racked 12/19/2014

Raspberry Mead

4lbs Orange Blossom Honey
18oz Fresh Raspberries
1tsp yeast nutrient
3L Deerpark water
1/2 pack D47 yeast Pitched 12/13/2014 (Since the Raspberries were fresh I let them sit with the honey and water while heating them just in case)

So far Orange Blossom Honey has been my favorite taste and reminds me of when I used to live in Florida.

Here is a family recipe for a cranberry chutney mead made by Tony.

Hi Will, the following recipe is the exact one my family uses on thanksgiving and Christmas, I had planned on omitting the brown sugar and vinegar from the recipe when I made it into mead. It ends up to typically be around 17% ABV.

5 Pounds of Honey
1 gallon of water
1 packet Lalvin D-47
16 oz. package of cranberries
1 cup of raisins
2 apples, chopped into 1/2 inch pieces
1 cup orange juice
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg

About the brown sugar Tony adds it at the secondary ferment. But you can add it at the primary ferment if you want.

Here is another picture of Tony's Mead:

White House Mead recipes - Ok! 1n 1887 Grover Cleveland was the President. And this is a reprint of the cookbook for that year for the White House. There are several mead recipes in there. Pretty interesting stuff here including a Sassafras Mead. . I have transcribed the recipes for you to check out.

Mead was more popular in that time period and it is great to see a revival of it.

Here is a recipe submitted by Santiago. He calls it Baker's Mead

7.5 - 8 lbs of honey (I used Golden Touch)
3 Gals of Spring Water
3 Granny Smith Apples or 3 Pears
2 1/2 tsp of ground cinnamon

1 tsp of powdered Ginger
2 Tsp of brown sugar
3 solid cinnamon sticks
1/8 tsp of allspice.
2 packets of Lavin ICV D-47 yeast

1. Mix together all of the spices and sugar, except for the cinnamon sticks.
2. Peel, core, and cut apples into large cubes.
3. Follow standard steps to make mead,
4. Pitch in spice and sugar mixture, making sure to add the sliced apples last, but before stirring to aerate the must.

Here is a Recipe submitted by Eric, He says this one is easy and Hi Octane!

E-Rock's High Gravity Orange Mead

  • 18 lbs. of honey
  • 1 gallon of fresh squeezed orange juice
  • 5 gallons of store bought water jugs (1 gallon each) ***Keep empty water jugs***
  • high gravity yeast (one vial of white labs)
  • 1 pack of yeast nutrient
  • 6.5 gallon GLASS carboy (don't use plastic EVER)
  • 1 plastic airlock and rubber cork 1 syphon (get one from a brew store)
  • 1 orange home depot bucket (5 gallon)
    1 large funnel

Here is a terrific little mead recipe submitted by Matt in Florida. My thanks to him for the great contribution!

5 Gallon Lemon Star Anise Mead

  • 18lbs Orange Blossom Honey
  • 5 pods of star anise
  • 2 ½ cinnamon sticks
  • 2 ½ lemons, sliced, squeezed, then pitched
  • A dash or two of black pepper per gallon
  • 4 Cloves
  • A couple tbsp vanilla extract or fresh vanilla if available
  • Put all spices in stock pot and simmer with honey.

Here are a couple of recipe modifications submitted by a web visitor from Australia:

Hey Will, greetings from Perth Western Australia I read your tutorials at and was inspired to make a few batches during my sword fighting club's "Brewing day" (usually reserved for honey beer brewing). Your honey mead recipe went down an absolute treat and the finished product got us all rolling drunk.
I later tried tweaking the recipe a little and had some success with a couple of different mixes
(for a 5L batch) 1kg of honey (jarrah flower), 3L of apricot necter, 250g of seasonal berries, fruit wine/dessert wine yeast made an extremely active initial ferment and produced a very sweet wine which made a really nice mulled wine (went down a treat on a cold winter's night).
1.5kg of honey (wildflower), at least a dozen mandarines (we had an over fertile tree this year and couldn't keep up with it's produce) which I mashed up to help them break down better, a few ground cloves and other tasty spices, roughly 4L waters of clean water, champagn e yeast extremely active, made the room smell fantastic.

Here is a chocolate mead recipe submitted by Amy

My friend suggested a 'chocolate mead' recipee and i just started a batch yesterday.

  • 1 gallon water
  • 25 raisins
  • 1 orange
  • 3 jars of set honey
  • 3 oz cadbury's drinking chocolate powder
  • a teaspoon of 'Super yeast' started 15 min before in a mug.
  • I tasted some of the must and if that is any indication it will be gorgeous.

Here is a pumpkin recipe submitted by Linda

10 lbs sweet cooking pumpkin
11lbs honey
3 T acid blend
6 teasp pectic enzyme
5 teasp yeast nutrient
1 pkg wine yeast

Wash pumpkins. Remove seeds and stringy material. Cut into small
chunks and boil until soft. The skin will soften with cooking. Leave
it to cool.
Heat 1 gallon spring water to 160 degrees. Stir in honey and mix
thouroughly. Add 1 gal cold spring water and add the other
ingredients. Add to sanitized fermenting bucket. Add cool spring water
until the level reads 4.5 gal. Put the pumpkin into a large straining
bag and add to the contents of the bucket. Pitch yeast when the temp
reaches 70-75 degrees. Close the lid and add an air lock. Daily open
and push the pumpkin down, without disturbing the bottom of the
bucket. When fermentation slows transfer to secondary. Rack as needed
and bottle when clear and stable.

Here is a Cherry Mead recipe submitted by a web visitor (Rob) He decided to get a little strange with it but it has worked well for him. Sounds delicious, I love cherry.

5 gallons cherry jucy juice (instead of water)
15lbs honey
2 packets lalvin 71-b
half a pound of cherrys - halved and pitted
2 table spoons of cinnamon

warm juice to about 100-120 degrees and stir in honey
let cool to room temp
add everything else
let sit 2-3 weeks and rack
over the next 3 weeks rack once a week

now you have a cherry mead with a hint of cinnamon
never did a content check on it but 4 glasses of it had me pretty drunk

This Anglo-Indian condiment is a sweet and tangy accompaniment to curry. Get the recipe for Major Grey’s Chutney » Todd Coleman

Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide. Our version has chile flakes for color and kick. Get the recipe for Scallion Pancakes (Cong You Bing) » Todd Coleman


Used whole or ground, cloves are delicious in savoury baked hams and curries or sweet baked goods. Find out how to store, prepare and cook with cloves.

What are cloves?

A clove is the dry, unopened flower bud of the tropical myrtle tree family and is used to flavour a wide variety of sweet and savoury dishes. Cloves can be used whole or ground to impart a strong, sweet, spicy flavour, so should be used in moderation to avoid over seasoning.

How to prepare cloves

It’s best to grind whole cloves into powder using a pestle and mortar just prior to using them to ensure flavour and freshness are at their peak. To stud an ingredient with cloves, stick whole cloves into it so that the bud heads protrude. Make sure to remove whole cloves before serving as they have a strong, pungent and slightly unpleasant flavour on their own.

How to cook with cloves

Insert whole cloves into baked hams or oranges, apples or onions to add flavour, or add ground cloves to curries.

They can also be used to flavour syrups and baked goods such as our clove sugar cookies.

Watch our video on how to prepare and glaze a ham for roasting:

How to store cloves

Cloves have a long shelf life, lasting up to a year if they are kept in a cool, dark place away from light.

Photo Credit:

In a large skillet over medium heat, warm the butter and oil. Add the shallots and saute for about a minute. Add the mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add the clove pinks and parsley, and toss. Cover the pan, turn the heat to low, and keep the mixture warm. Cook the fettuccine according to the package directions. Drain the pasta, add to the mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. Top with the Parmesan cheese. Serve hot.

Chicken with 40 Cloves of Garlic

The large quantity of garlic called for in this Provençal recipe may seem excessive, but this dish highlights the softer side of garlic. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild paste perfumed with garlic that is wonderful spread on crusty toast.


  • 8 to 10 chicken legs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons olive oil
  • 40 cloves garlic, approximately 3 bulbs, peeled
  • 2 tablespoons dry vermouth
  • 1 cup low-sodium chicken broth
  • 4 stalks celery, very thinly sliced
  • 1 tablespoon dried tarragon
  • 1/4 cup finely chopped parsley
  • Toast, for serving


Pat chicken legs dry with paper towels. Season with salt, black pepper, and nutmeg.

In a large Dutch oven heat olive oil over medium-high heat. In batches, sear the chicken, about 4 to 5 minutes on each side transfer to a platter. Add garlic and sauté garlic until golden brown, 6 to 8 minutes. Deglaze the pan with vermouth, scraping the bottom of the pan with a wooden spoon. Stir in chicken broth, celery, and tarragon and bring to a boil. Add chicken and any accumulated juices back to the pot and cover with the lid. Bake for 1 1/2 hours.

Garnish with parsley and serve immediately with hot toast or thin slices of pumpernickel and spread the softened garlic on the bread.

Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.


Place beans, 6 tablespoons kosher salt (or 3 tablespoons table salt), and water in a large plastic container or bowl. Allow to soak at room temperature at least 8 hours, or overnight. Drain and rinse soaked beans.

Add dried chiles to a large heavy-bottomed Dutch oven or stockpot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles, place in a small bowl, and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until chiles are pliable and toasted-smelling, about 30 seconds total.

Season short ribs on all sides with salt and pepper. Add oil to Dutch oven and heat over high heat until smoking. Add half of short ribs and brown well on all sides (it may be necessary to brown ribs in 3 batches, depending on size of Dutch oven—do not overcrowd pan), 8 to 12 minutes total, reducing heat if fat begins to smoke excessively or meat begins to burn. Transfer to a large rimmed baking sheet or plate. Repeat with remaining short ribs, browning them in the fat remaining in Dutch oven. Once all short ribs are cooked, transfer all rendered fat into a small bowl and reserve separately. Allow short ribs to cool at room temperature.

Meanwhile, return Dutch oven to medium-high heat and add 1 cup (240ml) chicken broth, using a flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid, and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chiles and liquid to a blender. Add anchovy, Marmite, soy sauce, tomato paste, ground spices, coffee, and chocolate and blend at high speed, scraping down sides as necessary, until a completely smooth purée has formed, about 2 minutes. Set chile purée aside.

Trim meat from short rib bones and hand-chop into rough 1/2-inch to 1/4-inch pieces (finer or larger, as you prefer), reserving bones separately. Add any accumulated meat juices to chile purée.

Heat 4 tablespoons (60ml) rendered beef fat (if necessary, add vegetable oil to reach 4 tablespoons) in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chiles, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chile purée and cook, stirring frequently and scraping bottom of pot, until chile mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add chicken stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, add beans, and cook, with cover slightly ajar, until beans are almost tender, about 1 hour. Add crushed tomatoes and cider vinegar and cook, with cover slightly ajar, until beans and beef are fully tender and broth is rich and lightly thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep beans and meat mostly submerged (a little protrusion is okay).

Using tongs, remove and discard bay leaves and bones. (At this point, any excess meat still attached to the bones can be removed, chopped, and added back to the chili, if desired.) Add vodka (or bourbon), hot sauce, and brown sugar and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.

Serve immediately, or, for best flavor, allow to cool and refrigerate overnight, or up to 1 week in a sealed container. Reheat and serve with desired garnishes.


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