Found this on allrecipes as “Emily’s Famous Chili” and tweaked it a bit.
- small glug of olive oil
- 9 oz. beef chorizo
- 1 lb. carne asada steak, sliced chili-size
- 1 green bell pepper
- 1 jalapeno pepper
- 1 fennel bulb, sliced and coarsely chopped
- Large white onion, sliced and coarsely chopped
- 4+ cloves of garlic
- Rounded Tbs. chili powder
- Almost a tsp. of cumin seeds
- A tsp. of coriander seeds
- Qty (1) 6 oz. can of tomato paste
- Qty (1) 7 oz. can of chipotle chiles in adobo sauce
- tsp. or so of black pepper
- coarse salt to taste
- One beer, a homebrew IPA or other light-colored ale
- 1 Tbs. masa or all-purpose flour
- 1 large (28 oz.) of pinto beans with water
- 1 large (28 oz.) can of Italian-style crushed tomatoes
- In a hot dry pan, heat the coriander seeds until they pop (don’t burn them, it happens quickly). Transfer to spice mill. Do the same with the cumin seeds. Mill them until they are a fine powder. You can use store-bought powder, but it only takes a few minutes to use seeds and it’s worth it.
- In a large Dutch oven over medium-high heat, heat the olive oil. Add the chorizo and cook until it’s almost dissolved. Add the diced beef and cook until brown; remove.
- In the same pot, on a bit lower heat, sautee the onions, bell peppers, fennel and jalapenos and cook until tender with a bit of salt. Stir in garlic and cook 1 minute more. Season with chili powder, cumin/coriander powder, salt and pepper.
- Stir in the tomato paste and pinto beans with their liquid.
- When it starts to bubble, add the meat back in.
- In a food processor or blender, puree chipotle peppers until smooth. Stir into the pot along with the beer and the crushed tomatoes.
- Cook for an hour or so, making sure the bottom does not burn. If it seems too thick, add water during cooking. If at the end it’s a bit thin, mix in a tablespoon of masa flour and bring it back to a boil for a minute, then turn off the heat.