Servings: 11 12oz. servings
Cost: $33
Ingredients
- 2 lbs Ground Beef - Prefer 90% sirloin
- 1 lb Ground chorizo
- 1.5 cups White onion - medium dice
- 2 whole Poblano peppers - roasted, skinned, diced
- 1 whole Jalapeno pepper - seeded and diced
- 4 cloves Garlic - minced
- 28 oz Crushed tomatoes - large can
- 14 oz Diced fire-roasted tomatoes - drained
- 3.5 oz Chipotle pepper in adobo - chopped with liquid
- 3 cups Beef stock
- 1 cup cold water
- 1/2 cup Alamo chili mix
- 2 tsp Kosher salt
- 14 oz Seasoned black beans - drained
- 14 oz Fire-roasted corn - drained
- 1 tbsp Cocoa powder
- 1 tsp Cinnamon
Garnish
- Cotija cheese - grated
- Fresh cilantro - chopped
Instructions
- Mise en place.
- Turn a burner on MED HIGH and place poblanos over them, turning frequently until skin is well charred on all sides. Place peppers in ziplock bag while you brown the meat. Remove from bag and using a paring knife, scrape skins off. Remove seeds from the center and dice peppers.
- In cast iron pan, brown beef in two batches. Drain and set aside in bowl.
- Simultaneously, in a wide 6 quart pot over high heat, brown chorizo breaking it into small pieces as you cook. Remove chorizo with slotted spoon, add to bowl of cooked beef, leaving fat behind. Reduce heat slightly. Add onions and jalapeno, sautee until onions turn translucent - 2-3 min. Reduce heat to medium. Add garlic, mix and cook one minute.
- Add tomatoes, diced poblano, chopped adobo, stock, water, chili mix and meat to the pot and combine well. Quickly bring to a simmer, reduce heat then simmer 25-30 minutes. Stir frequently throughout and taste.
- In final minutes, turn off heat, add the beans and corn. Stir in cocoa and cinnamon. Season to taste. Allow to cool, serve in bowls with garnishes.
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