elliotwoods/beef chilli with steak.html

## beef chilli with steak.html
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  <title>Sirloin-Forward Chili Con Carne</title>
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</head>
<body>
  <div class="page">
    <header>
      <h1>Sirloin-Forward Chili Con Carne</h1>
      <div class="subtitle">Dutch oven · stovetop · rich, deep, gently smoky, bright finish</div>
      <div class="meta">Total time: ~3 hours active + 20–30 minutes rest · Serves 3–4 generously</div>
    </header>

    <section class="section ingredients-section">
      <div class="badge">Overview</div>
      <p>
        This is a beef-forward, slow-cooked chili built around seared sirloin steak, a fine vegetable base,
        and layered spices. A small amount of dark chocolate adds depth, while a restrained use of chipotle
        in adobo brings gentle smokiness and warmth. Garlic is present as a background note, not the main event.
      </p>
    </section>

    <section class="section ingredients-section">
      <div class="badge">Core Ingredients (For reference)</div>
      <h3>Meat</h3>
      <ul>
        <li>Sirloin steak &mdash; <strong>2 steaks (≈450–500 g total)</strong>, cut into 3.5–4 cm cubes</li>
        <li>Beef mince (optional) &mdash; <strong>150–200 g max</strong></li>
      </ul>

      <h3>Vegetables & Base</h3>
      <ul>
        <li>Onion &mdash; <strong>1 large</strong>, very finely diced</li>
        <li>Celery &mdash; <strong>2 stalks</strong>, very finely diced</li>
        <li>Carrot &mdash; <strong>1 large</strong>, very finely diced</li>
        <li>Garlic &mdash; <strong>1 clove</strong>, crushed or very finely minced</li>
      </ul>

      <h3>Tomatoes & Beans</h3>
      <ul>
        <li>Peeled plum tomatoes &mdash; <strong>2 × 400 g tins</strong></li>
        <li>Red kidney beans &mdash; <strong>1 × 400 g tin</strong>, drained & rinsed</li>
      </ul>

      <h3>Flavor & Seasoning</h3>
      <ul>
        <li>Ground cumin &mdash; <strong>1½ tsp</strong></li>
        <li>Paprika (smoked if possible) &mdash; <strong>1½ tsp</strong></li>
        <li>Chili powder or flakes &mdash; <strong>½–1 tsp</strong>, to taste</li>
        <li>85% dark chocolate &mdash; <strong>8–10 g</strong>, finely chopped</li>
        <li>Chipotle peppers in adobo sauce (same can):
          <ul>
            <li>Chipotle pepper &mdash; <strong>½ pepper</strong>, very finely minced (start here)</li>
            <li>Adobo sauce &mdash; <strong>1–2 tsp</strong></li>
          </ul>
        </li>
        <li>Salt & fresh black pepper &mdash; to taste</li>
        <li>Olive oil &mdash; as needed</li>
        <li>Lemon zest &mdash; <strong>optional, max ¼ tsp</strong> for brightness at the end</li>
      </ul>

      <p class="note">
        Quantities are also listed again at the stage where each ingredient is actually added, so you can
        cook step-by-step without scrolling back up.
      </p>
    </section>

    <!-- STAGE 0 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 0 — Vegetable Prep (Foundation)</h2>
        <div class="stage-time">⏱ ~15 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">🟩🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

      <p class="subheading">Prep (before any heat)</p>
      <ul>
        <li>Onion &mdash; <strong>1 large</strong>, very finely diced</li>
        <li>Celery &mdash; <strong>2 stalks</strong>, very finely diced</li>
        <li>Carrot &mdash; <strong>1 large</strong>, very finely diced</li>
      </ul>
      <p>
        Aim for very small, even pieces &mdash; almost mince-sized. This allows the soffritto to melt into the sauce
        and give sweetness and body without needing added sugar.
      </p>
      <p class="note">Set aside in a bowl so it's ready to go when the pot is hot.</p>
    </section>

    <!-- STAGE 1 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 1 — Steak Prep & Seasoning</h2>
        <div class="stage-time">⏱ ~10 minutes active (+ rest)</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Sirloin steak &mdash; <strong>2 steaks (≈450–500 g total)</strong></li>
        <li>Salt &mdash; generous</li>
        <li>Black pepper &mdash; generous</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Pat the steaks very dry with kitchen paper.</li>
        <li>Cut into large cubes, about <strong>3.5–4 cm</strong>.</li>
        <li>Season generously with salt and black pepper.</li>
        <li>Let rest at room temperature while you heat the pot and prepare other steps.</li>
      </ol>

      <p class="note">
        Dry surface + salt + time = better browning and less steaming when the meat hits the hot pan.
      </p>
    </section>

    <!-- STAGE 2 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 2 — Hard Browning the Steak (Flavor Insurance)</h2>
        <div class="stage-time">⏱ ~15–20 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜🟩🟩🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Olive oil &mdash; <strong>1–2 tbsp</strong>, as needed</li>
        <li>Seasoned sirloin cubes (from Stage 1)</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Heat the Dutch oven over high heat until very hot.</li>
        <li>Add olive oil and swirl to coat the base.</li>
        <li>Add steak in batches, leaving plenty of space so pieces do not steam.</li>
        <li>Let each side develop a deep brown crust before turning.</li>
        <li>Transfer browned steak to a plate, keeping any juices that collect.</li>
      </ol>

      <p class="note">
        The dark residue on the bottom of the pot (fond) is concentrated flavor and will dissolve into the sauce later.
        Don’t scrape it off yet &mdash; just don’t burn it.
      </p>
    </section>

    <!-- STAGE 3 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 3 — Optional Mince Browning (Body, Not Identity)</h2>
        <div class="stage-time">⏱ ~5–7 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Beef mince (optional) &mdash; <strong>150–200 g</strong></li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>If using mince, add it directly to the hot pot with remaining fat.</li>
        <li>Break it up and cook until fully browned with some crisp edges.</li>
        <li>Do not leave it grey or steamy; some caramelisation is good.</li>
      </ol>

      <p class="note">
        This adds body and richness to the sauce, but the star of the dish is still the steak.
      </p>
    </section>

    <!-- STAGE 4 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 4 — Sofrito + Garlic (Sweetness, Structure, Warmth)</h2>
        <div class="stage-time">⏱ ~15 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩🟩🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Onion &mdash; <strong>1 large</strong>, finely diced</li>
        <li>Celery &mdash; <strong>2 stalks</strong>, finely diced</li>
        <li>Carrot &mdash; <strong>1 large</strong>, finely diced</li>
        <li>Salt &mdash; <strong>1 good pinch</strong></li>
        <li>Olive oil &mdash; <strong>1 tbsp</strong> (if the pot looks dry)</li>
        <li>Garlic &mdash; <strong>1 clove</strong>, crushed or very finely minced</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Reduce heat to medium.</li>
        <li>Add onion, celery, carrot, salt, and 1 tbsp oil if needed.</li>
        <li>Cook gently, stirring occasionally, until vegetables are soft and slightly sweet, with no browning.</li>
        <li>Add the crushed or finely minced garlic.</li>
        <li>Cook the garlic for <strong>30–45 seconds</strong>, stirring constantly.</li>
      </ol>

      <p class="note">
        The soffritto provides natural sweetness and body; the garlic adds a warm background note. Avoid browning the garlic or it may become bitter.
      </p>
    </section>

    <!-- STAGE 5 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 5 — Bloom the Spices</h2>
        <div class="stage-time">⏱ ~1 minute</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Ground cumin &mdash; <strong>1½ tsp</strong></li>
        <li>Paprika (smoked if possible) &mdash; <strong>1½ tsp</strong></li>
        <li>Chili powder or flakes &mdash; <strong>½–1 tsp</strong>, to taste</li>
        <li>Black pepper &mdash; to taste</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Sprinkle cumin, paprika, chili, and black pepper over the soffritto.</li>
        <li>Stir constantly for 30–60 seconds until the spices become fragrant.</li>
      </ol>

      <p class="note">
        You want the spices to “wake up” without burning. If they smell scorched or acrid, the heat is too high.
      </p>
    </section>

    <!-- STAGE 6 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 6 — Tomatoes & Controlled Reduction</h2>
        <div class="stage-time">⏱ ~20 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩🟩🟩🟩⬜⬜⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Peeled plum tomatoes &mdash; <strong>2 × 400 g tins</strong></li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Pour the tomatoes into the pot.</li>
        <li>Crush them gently with a spoon or spatula.</li>
        <li>Scrape the bottom of the pot to release all the fond into the tomatoes.</li>
        <li>Simmer uncovered over medium-low heat for about 20 minutes, stirring occasionally.</li>
      </ol>

      <p class="note">
        Cooking uncovered lets excess water evaporate, removes raw tomato acidity, and concentrates flavor without added sugar.
      </p>
    </section>

    <!-- STAGE 7 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 7 — Steak Returns & Long Simmer</h2>
        <div class="stage-time">⏱ ~90–120 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩🟩🟩🟩🟩</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Browned steak + all resting juices (from Stage 2)</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Return the browned steak and any accumulated juices to the pot.</li>
        <li>Bring to a gentle simmer, then reduce heat to very low.</li>
        <li>Partially cover with the lid (slightly ajar).</li>
        <li>Simmer gently for 90–120 minutes, stirring occasionally.</li>
      </ol>

      <p class="note">
        Aim for a very gentle simmer, not a rolling boil. The goal is tender steak that still cuts cleanly, not shredded meat.
      </p>
    </section>

    <!-- STAGE 8 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 8 — Chipotle & Adobo (Controlled Smokiness)</h2>
        <div class="stage-time">⏱ ~10 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Chipotle pepper in adobo &mdash; <strong>½ pepper</strong>, very finely minced</li>
        <li>Adobo sauce (from the same can as the chipotle) &mdash; <strong>1–2 tsp</strong></li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Finely mince half a chipotle pepper from the can.</li>
        <li>Add the minced pepper and 1–2 teaspoons of adobo sauce to the simmering chili.</li>
        <li>Stir well and simmer on low for about 10 minutes to integrate.</li>
      </ol>

      <p class="note">
        Chipotle and adobo come from the same can; the pepper brings heat and smoke, while the sauce adds acidity and seasoning.
        Start small &mdash; you can always add more, but you cannot remove it once it’s in.
      </p>
    </section>

    <!-- STAGE 9 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 9 — Chocolate (Depth, Not Sweetness)</h2>
        <div class="stage-time">⏱ ~10 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>85% dark chocolate &mdash; <strong>8–10 g</strong>, finely chopped</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Add the finely chopped dark chocolate to the pot.</li>
        <li>Stir until fully melted and incorporated over low heat.</li>
      </ol>

      <p class="note">
        The chili should not taste like chocolate. It should simply gain extra roundness, depth, and a slightly glossier texture.
      </p>
    </section>

    <!-- STAGE 10 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 10 — Beans</h2>
        <div class="stage-time">⏱ ~20–30 minutes</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜</div>

      <p class="subheading">Ingredients added in this stage</p>
      <ul>
        <li>Red kidney beans &mdash; <strong>1 × 400 g tin</strong>, drained & rinsed</li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Add the drained, rinsed beans to the pot.</li>
        <li>Simmer gently for 20–30 minutes, stirring occasionally.</li>
      </ol>

      <p class="note">
        Adding beans late helps keep them creamy inside rather than breaking apart and turning grainy.
      </p>
    </section>

    <!-- STAGE 11 -->
    <section class="section">
      <div class="stage-title">
        <h2>Stage 11 — Final Balance & Rest</h2>
        <div class="stage-time">⏱ ~20–30 minutes (heat off)</div>
      </div>
      <div class="timeline-label">Timeline position</div>
      <div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩</div>

      <p class="subheading">Ingredients adjusted in this stage</p>
      <ul>
        <li>Salt &mdash; to taste</li>
        <li>Additional chili (optional) &mdash; to taste</li>
        <li>Lemon zest &mdash; <strong>optional, max ¼ tsp</strong></li>
      </ul>

      <p class="subheading">Actions</p>
      <ol>
        <li>Turn off the heat and let the chili settle for a few minutes.</li>
        <li>Taste and adjust salt and chili heat as needed.</li>
        <li>If desired, add a very small amount of finely grated lemon zest (up to ¼ tsp) for subtle lift.</li>
        <li>Let the chili rest off heat for 20–30 minutes before serving.</li>
      </ol>

      <div class="result-box">
        <p class="subheading">Final Result</p>
        <p>
          You should end up with a glossy, thick chili that clings to rice; deep beef flavor from the seared sirloin and fond;
          gentle smokiness from chipotle and adobo; subtle bitter depth from dark chocolate; and a finish that is rich but still
          clean and bright.
        </p>
      </div>
    </section>
  </div>
</body>
</html>
	<!DOCTYPE html>
	<html lang="en">
	<head>
	<meta charset="UTF-8" />
	<title>Sirloin-Forward Chili Con Carne</title>
	<style>
	:root {
	font-family: system-ui, -apple-system, BlinkMacSystemFont, "Segoe UI", sans-serif;
	color-scheme: light dark;
	}

	body {
	margin: 0;
	padding: 0;
	background: #faf7f2;
	color: #222;
	}

	.page {
	max-width: 900px;
	margin: 0 auto;
	padding: 24px 16px 48px;
	}

	header {
	text-align: center;
	margin-bottom: 24px;
	padding-bottom: 16px;
	border-bottom: 2px solid rgba(0, 0, 0, 0.08);
	}

	h1 {
	font-size: 1.9rem;
	margin: 0 0 4px;
	letter-spacing: 0.04em;
	text-transform: uppercase;
	}

	.subtitle {
	font-size: 0.95rem;
	color: #555;
	margin-bottom: 4px;
	}

	.meta {
	font-size: 0.85rem;
	color: #777;
	}

	h2 {
	font-size: 1.25rem;
	margin-top: 24px;
	margin-bottom: 8px;
	border-bottom: 1px solid rgba(0, 0, 0, 0.08);
	padding-bottom: 4px;
	}

	h3 {
	font-size: 1rem;
	margin-top: 16px;
	margin-bottom: 4px;
	}

	p {
	line-height: 1.5;
	font-size: 0.95rem;
	margin: 4px 0 8px;
	}

	ul, ol {
	padding-left: 1.3rem;
	margin: 4px 0 10px;
	font-size: 0.95rem;
	}

	li + li {
	margin-top: 2px;
	}

	.section {
	margin-bottom: 18px;
	padding: 12px 14px;
	border-radius: 10px;
	background: rgba(255, 255, 255, 0.85);
	box-shadow: 0 1px 3px rgba(0,0,0,0.03);
	}

	.ingredients-section {
	background: #fffdf8;
	}

	.note {
	font-size: 0.85rem;
	color: #666;
	font-style: italic;
	margin-top: 4px;
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	padding-left: 10px;
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	padding: 12mm 10mm;
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	</head>
	<body>
	<div class="page">
	<header>
	<h1>Sirloin-Forward Chili Con Carne</h1>
	<div class="subtitle">Dutch oven · stovetop · rich, deep, gently smoky, bright finish</div>
	<div class="meta">Total time: ~3 hours active + 20–30 minutes rest · Serves 3–4 generously</div>
	</header>

	<section class="section ingredients-section">
	<div class="badge">Overview</div>
	<p>
	This is a beef-forward, slow-cooked chili built around seared sirloin steak, a fine vegetable base,
	and layered spices. A small amount of dark chocolate adds depth, while a restrained use of chipotle
	in adobo brings gentle smokiness and warmth. Garlic is present as a background note, not the main event.
	</p>
	</section>

	<section class="section ingredients-section">
	<div class="badge">Core Ingredients (For reference)</div>
	<h3>Meat</h3>
	<ul>
	<li>Sirloin steak — <strong>2 steaks (≈450–500 g total)</strong>, cut into 3.5–4 cm cubes</li>
	<li>Beef mince (optional) — <strong>150–200 g max</strong></li>
	</ul>

	<h3>Vegetables & Base</h3>
	<ul>
	<li>Onion — <strong>1 large</strong>, very finely diced</li>
	<li>Celery — <strong>2 stalks</strong>, very finely diced</li>
	<li>Carrot — <strong>1 large</strong>, very finely diced</li>
	<li>Garlic — <strong>1 clove</strong>, crushed or very finely minced</li>
	</ul>

	<h3>Tomatoes & Beans</h3>
	<ul>
	<li>Peeled plum tomatoes — <strong>2 × 400 g tins</strong></li>
	<li>Red kidney beans — <strong>1 × 400 g tin</strong>, drained & rinsed</li>
	</ul>

	<h3>Flavor & Seasoning</h3>
	<ul>
	<li>Ground cumin — <strong>1½ tsp</strong></li>
	<li>Paprika (smoked if possible) — <strong>1½ tsp</strong></li>
	<li>Chili powder or flakes — <strong>½–1 tsp</strong>, to taste</li>
	<li>85% dark chocolate — <strong>8–10 g</strong>, finely chopped</li>
	<li>Chipotle peppers in adobo sauce (same can):
	<ul>
	<li>Chipotle pepper — <strong>½ pepper</strong>, very finely minced (start here)</li>
	<li>Adobo sauce — <strong>1–2 tsp</strong></li>
	</ul>
	</li>
	<li>Salt & fresh black pepper — to taste</li>
	<li>Olive oil — as needed</li>
	<li>Lemon zest — <strong>optional, max ¼ tsp</strong> for brightness at the end</li>
	</ul>

	<p class="note">
	Quantities are also listed again at the stage where each ingredient is actually added, so you can
	cook step-by-step without scrolling back up.
	</p>
	</section>

	<!-- STAGE 0 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 0 — Vegetable Prep (Foundation)</h2>
	<div class="stage-time">⏱ ~15 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">🟩🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

	<p class="subheading">Prep (before any heat)</p>
	<ul>
	<li>Onion — <strong>1 large</strong>, very finely diced</li>
	<li>Celery — <strong>2 stalks</strong>, very finely diced</li>
	<li>Carrot — <strong>1 large</strong>, very finely diced</li>
	</ul>
	<p>
	Aim for very small, even pieces — almost mince-sized. This allows the soffritto to melt into the sauce
	and give sweetness and body without needing added sugar.
	</p>
	<p class="note">Set aside in a bowl so it's ready to go when the pot is hot.</p>
	</section>

	<!-- STAGE 1 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 1 — Steak Prep & Seasoning</h2>
	<div class="stage-time">⏱ ~10 minutes active (+ rest)</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Sirloin steak — <strong>2 steaks (≈450–500 g total)</strong></li>
	<li>Salt — generous</li>
	<li>Black pepper — generous</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Pat the steaks very dry with kitchen paper.</li>
	<li>Cut into large cubes, about <strong>3.5–4 cm</strong>.</li>
	<li>Season generously with salt and black pepper.</li>
	<li>Let rest at room temperature while you heat the pot and prepare other steps.</li>
	</ol>

	<p class="note">
	Dry surface + salt + time = better browning and less steaming when the meat hits the hot pan.
	</p>
	</section>

	<!-- STAGE 2 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 2 — Hard Browning the Steak (Flavor Insurance)</h2>
	<div class="stage-time">⏱ ~15–20 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜🟩🟩🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Olive oil — <strong>1–2 tbsp</strong>, as needed</li>
	<li>Seasoned sirloin cubes (from Stage 1)</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Heat the Dutch oven over high heat until very hot.</li>
	<li>Add olive oil and swirl to coat the base.</li>
	<li>Add steak in batches, leaving plenty of space so pieces do not steam.</li>
	<li>Let each side develop a deep brown crust before turning.</li>
	<li>Transfer browned steak to a plate, keeping any juices that collect.</li>
	</ol>

	<p class="note">
	The dark residue on the bottom of the pot (fond) is concentrated flavor and will dissolve into the sauce later.
	Don’t scrape it off yet — just don’t burn it.
	</p>
	</section>

	<!-- STAGE 3 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 3 — Optional Mince Browning (Body, Not Identity)</h2>
	<div class="stage-time">⏱ ~5–7 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Beef mince (optional) — <strong>150–200 g</strong></li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>If using mince, add it directly to the hot pot with remaining fat.</li>
	<li>Break it up and cook until fully browned with some crisp edges.</li>
	<li>Do not leave it grey or steamy; some caramelisation is good.</li>
	</ol>

	<p class="note">
	This adds body and richness to the sauce, but the star of the dish is still the steak.
	</p>
	</section>

	<!-- STAGE 4 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 4 — Sofrito + Garlic (Sweetness, Structure, Warmth)</h2>
	<div class="stage-time">⏱ ~15 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩🟩🟩🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Onion — <strong>1 large</strong>, finely diced</li>
	<li>Celery — <strong>2 stalks</strong>, finely diced</li>
	<li>Carrot — <strong>1 large</strong>, finely diced</li>
	<li>Salt — <strong>1 good pinch</strong></li>
	<li>Olive oil — <strong>1 tbsp</strong> (if the pot looks dry)</li>
	<li>Garlic — <strong>1 clove</strong>, crushed or very finely minced</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Reduce heat to medium.</li>
	<li>Add onion, celery, carrot, salt, and 1 tbsp oil if needed.</li>
	<li>Cook gently, stirring occasionally, until vegetables are soft and slightly sweet, with no browning.</li>
	<li>Add the crushed or finely minced garlic.</li>
	<li>Cook the garlic for <strong>30–45 seconds</strong>, stirring constantly.</li>
	</ol>

	<p class="note">
	The soffritto provides natural sweetness and body; the garlic adds a warm background note. Avoid browning the garlic or it may become bitter.
	</p>
	</section>

	<!-- STAGE 5 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 5 — Bloom the Spices</h2>
	<div class="stage-time">⏱ ~1 minute</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜⬜⬜⬜⬜⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Ground cumin — <strong>1½ tsp</strong></li>
	<li>Paprika (smoked if possible) — <strong>1½ tsp</strong></li>
	<li>Chili powder or flakes — <strong>½–1 tsp</strong>, to taste</li>
	<li>Black pepper — to taste</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Sprinkle cumin, paprika, chili, and black pepper over the soffritto.</li>
	<li>Stir constantly for 30–60 seconds until the spices become fragrant.</li>
	</ol>

	<p class="note">
	You want the spices to “wake up” without burning. If they smell scorched or acrid, the heat is too high.
	</p>
	</section>

	<!-- STAGE 6 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 6 — Tomatoes & Controlled Reduction</h2>
	<div class="stage-time">⏱ ~20 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩🟩🟩🟩⬜⬜⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Peeled plum tomatoes — <strong>2 × 400 g tins</strong></li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Pour the tomatoes into the pot.</li>
	<li>Crush them gently with a spoon or spatula.</li>
	<li>Scrape the bottom of the pot to release all the fond into the tomatoes.</li>
	<li>Simmer uncovered over medium-low heat for about 20 minutes, stirring occasionally.</li>
	</ol>

	<p class="note">
	Cooking uncovered lets excess water evaporate, removes raw tomato acidity, and concentrates flavor without added sugar.
	</p>
	</section>

	<!-- STAGE 7 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 7 — Steak Returns & Long Simmer</h2>
	<div class="stage-time">⏱ ~90–120 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩🟩🟩🟩🟩</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Browned steak + all resting juices (from Stage 2)</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Return the browned steak and any accumulated juices to the pot.</li>
	<li>Bring to a gentle simmer, then reduce heat to very low.</li>
	<li>Partially cover with the lid (slightly ajar).</li>
	<li>Simmer gently for 90–120 minutes, stirring occasionally.</li>
	</ol>

	<p class="note">
	Aim for a very gentle simmer, not a rolling boil. The goal is tender steak that still cuts cleanly, not shredded meat.
	</p>
	</section>

	<!-- STAGE 8 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 8 — Chipotle & Adobo (Controlled Smokiness)</h2>
	<div class="stage-time">⏱ ~10 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Chipotle pepper in adobo — <strong>½ pepper</strong>, very finely minced</li>
	<li>Adobo sauce (from the same can as the chipotle) — <strong>1–2 tsp</strong></li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Finely mince half a chipotle pepper from the can.</li>
	<li>Add the minced pepper and 1–2 teaspoons of adobo sauce to the simmering chili.</li>
	<li>Stir well and simmer on low for about 10 minutes to integrate.</li>
	</ol>

	<p class="note">
	Chipotle and adobo come from the same can; the pepper brings heat and smoke, while the sauce adds acidity and seasoning.
	Start small — you can always add more, but you cannot remove it once it’s in.
	</p>
	</section>

	<!-- STAGE 9 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 9 — Chocolate (Depth, Not Sweetness)</h2>
	<div class="stage-time">⏱ ~10 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>85% dark chocolate — <strong>8–10 g</strong>, finely chopped</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Add the finely chopped dark chocolate to the pot.</li>
	<li>Stir until fully melted and incorporated over low heat.</li>
	</ol>

	<p class="note">
	The chili should not taste like chocolate. It should simply gain extra roundness, depth, and a slightly glossier texture.
	</p>
	</section>

	<!-- STAGE 10 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 10 — Beans</h2>
	<div class="stage-time">⏱ ~20–30 minutes</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩⬜</div>

	<p class="subheading">Ingredients added in this stage</p>
	<ul>
	<li>Red kidney beans — <strong>1 × 400 g tin</strong>, drained & rinsed</li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Add the drained, rinsed beans to the pot.</li>
	<li>Simmer gently for 20–30 minutes, stirring occasionally.</li>
	</ol>

	<p class="note">
	Adding beans late helps keep them creamy inside rather than breaking apart and turning grainy.
	</p>
	</section>

	<!-- STAGE 11 -->
	<section class="section">
	<div class="stage-title">
	<h2>Stage 11 — Final Balance & Rest</h2>
	<div class="stage-time">⏱ ~20–30 minutes (heat off)</div>
	</div>
	<div class="timeline-label">Timeline position</div>
	<div class="timeline">⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜⬜🟩</div>

	<p class="subheading">Ingredients adjusted in this stage</p>
	<ul>
	<li>Salt — to taste</li>
	<li>Additional chili (optional) — to taste</li>
	<li>Lemon zest — <strong>optional, max ¼ tsp</strong></li>
	</ul>

	<p class="subheading">Actions</p>
	<ol>
	<li>Turn off the heat and let the chili settle for a few minutes.</li>
	<li>Taste and adjust salt and chili heat as needed.</li>
	<li>If desired, add a very small amount of finely grated lemon zest (up to ¼ tsp) for subtle lift.</li>
	<li>Let the chili rest off heat for 20–30 minutes before serving.</li>
	</ol>

	<div class="result-box">
	<p class="subheading">Final Result</p>
	<p>
	You should end up with a glossy, thick chili that clings to rice; deep beef flavor from the seared sirloin and fond;
	gentle smokiness from chipotle and adobo; subtle bitter depth from dark chocolate; and a finish that is rich but still
	clean and bright.
	</p>
	</div>
	</section>
	</div>
	</body>
	</html>
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