Ingredients 1 lb (450g) dried dark red kidney beans

Kosher salt

4 quarts (3.8 litres) water

3 whole ancho, pasilla, or mulato chilies, seeded and torn into rough 1-inch pieces (about 1/2 ounce)

2 whole New Mexico red, California, costeño, or choricero chilies, seeded and torn into rough 1-inch pieces (about 1/8 ounce)

1 whole cascabel, árbol, or pequin chili, seeded and torn in half

2-4 habanero chili, seeded

Freshly ground black pepper

2 tablespoons (30ml) vegetable oil

1 quart (900ml) vegetable broth

1 teaspoon (5ml) Marmite

2 teaspoons (10ml) soy sauce

2 tablespoons (30ml) tomato paste

1 1/2 tablespoons whole cumin seeds, toasted, then ground

1 1/2 teaspoons whole coriander seeds, toasted, then ground

2 whole cloves, toasted and ground

1 star anise, toasted and ground

1 tablespoon extra-finely ground coffee beans

1 ounce chopped unsweetened chocolate

1 medium red onion, chopped

2 red bell peppers, chopped

1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes

3 fresh Thai bird chilies or 1 jalapeño, finely chopped

4 cloves garlic, minced (about 1 tablespoon)

1 tablespoon dried oregano leaves

2 bay leaves

1 (28-ounce; 800g) can crushed tomatoes

1/4 cup (60ml) cider vinegar, plus more to taste

1/4 cup (60ml) vodka or bourbon

1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank's RedHot (or more to taste)

For the Garnish (all suggestions optional): Scallions, sliced finely

Jalapeño or Poblano peppers, diced and seeded

Onion, diced

Avocado, diced

Directions

1. 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.

2. Add dried chilies 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 chilies, place in a small bowl, and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until chilies are pliable and toasted-smelling, about 30 seconds total.

3. Return Dutch oven to medium-high heat and add 1 cup (240ml) vegetable broth. Reduce heat until vegetable broth is at a bare simmer, add toasted chilies to liquid, and cook until chilies have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chilies and liquid to a blender. Add 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 chili purée aside.

4. Heat 4 tablespoons (60ml) vegetable oil in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering. Add onions, and red pepper and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chilies, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chili purée and cook, stirring frequently and scraping bottom of pot, until chili mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add broth 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, squash, and cider vinegar and cook, with cover slightly ajar, until beans and vegetables are fully tender and broth is rich and lightly thickened, around another hour, adding water if necessary to keep beans mostly submerged (a little protrusion is okay).

5. Using tongs, remove and discard bay leaves. Add vodka (or bourbon) and hot sauce and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.

6. 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.