Remove pepper stems, tear peppers in smaller pieces and process together in a spice grinder: sweet red chilies, red serano chilies, mulato chilies and coarse sea salt.
Do not empty the spice grinder. Add the rest of the spices: paprika, smoked paprika, ground cinnamon, fennel seeds, cloves, bay leaf and grind together. Chili seasoning will be added 3 times throughout the cooking process.
Cooking Procedure
In a medium size mixing bowl sprinkle cubed meat with 1 tbsp of chili seasoning, mix it in evenly using your hands. Cover the bowl with plastic film and leave for 1 hour at room temperature.
Add diced bacon to a cold, medium size pan and cook over the medium heat (4 out of 10). After few minutes as bacon fat is rendered increase the heat to medium high (7 out of 10). Add in and brown half of the meat. The goal is just to take off the raw surface of meat. After about 3 minutes of cooking, as meat looses its pink color remove it with slotted spoon.
Put other half of the meat in, keep stirring. As heavy fond starts to accumulate at the bottom of the pan add half of the wine or 45 ml and deglaze the pan. Scrape as much of fond as you can from the bottom before transferring meat to the plate.
Add chopped peppers and onions to the pan, stir and try to scrape more fond from the bottom. Add a little salt that will draw moisture out of vegetables, make them sweat which will make it easier to scrape the fond. Make sure vegetables do not burn but you want a real good caremelization on them. Keep stirring and cook for approximately 8 minutes.
Add coarsely chopped garlic, reduce heat to medium high (4 out of 10) and cook for 2-3 more minutes, keep stirring constantly and trying to scrape bottom as best as you can.
Stir in pureed tomatoes. Added moisture will allow you to completely scrape fond from pot bottom. This is very important since any fond left will burn.
Add a table spoon of chili seasoning and stir until fully incorporated. Cook for about 3 minutes.
Increase the heat to medium high (5 out of 10), add browned meat, ground pepper and stir all together. Cook for 2-3 minutes.
Add the rest of the wine or 45 ml and stir around. The alcohol of wine will evaporate in about a minute. At that point add a beef stock, stir, reduce heat to just under medium low (3 out of 10). Put the lid on and simmer for 1.5 hours.
Stir in the Worcestershire sauce and cook for 30 minutes without lid.
Add balsamic vinegar, stir, put the lid on and simmer for 1 hour.
Reduce heat to low (2 out of 10), add 1 tbsp of chili seasoning, stir, put the lid on and simmer for 40 minutes.
Stir in drained and rinsed kidney beans, cook for 10-15 minutes without lid.
Add red wine vinegar and stir around. Taste and adjust salt level.
Recipe Notes
The best meat cut is a beef shank. It does not have much fat and it dose have lots of connective tissue. This is tough meat cut but it will soften up with long cooking time. Remove outside band of connective tissue and the bone, cut the rest of the meat in approximately 1 cm (1/2″) cubes .
The meat is browned in two batches to avoid overcrowding. Vegetable caremelization is a key to depth of flavor. The trick is in finding a fine balance between deep vegetable caramelization and burning them. This is what will give a maximum flavour to this simple dish.
If you do not scrape all the fond before long cooking time it will turn into a carbon. I recommend you use a flat edged wooden spoon that will make it easier for scraping.