This is a very spicy chili recipe! You can cut down it's bite by reducing the amount of Tabasco, jalapeno, and chorizo you add to the mix. Serve the chili over rice with corn. Set out warm corn tortillas, and side bowls of shredded cheddar cheese, chopped red onion, diced avocado, the rest of the coriander and jalapeno, and sour cream as toppings.
- 1 tablespoon olive oil
- 1 onion, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 1 jalapeno chili
- 2 T Chili powder
- 2T Ancho Chili powder
- 1 T Tabasco Sauce
- 2 teaspoons ground cumin
- 1 pound extra-lean ground beef (90 percent lean)
- 1 pound ground veal
- 2 small chorizo sausages
- 1 (28-ounce) can fire-roasted whole tomatoes
- 2 cups beer
- 1 chipotle chile in adobo sauce
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can pinto beans, drained and rinsed
Let's start by prepping the vegetables. Making a good chili involves a lot of dicing. You can use a knife and cutting board, but I think a food processor works just as well as long as you follow some basic rules. First, you're going to pre-cut the veggies into chunks that the food processor can handle. If you put in a whole onion, for example, the food processor will chop some of the onion, but it will likely leave a whole part of the onion unchopped. It works better if you quarter your veggies before you put them in the food processor. Even then, use the pulse switch on the food processor and chop in spurts. Otherwise you might end up with too fine a dice, or worse, a grainy puree. Ok...Begin with the onion. Cut off the top and bottom of the onion and peel off the outer layer. Now, cut it in quarters. Put it in the food processor.
Peel, and then roughly chop the garlic. Add to the food processor.
Prepare the jalapeno by slicing off the top and removing the stem and seeds. Add half of the jalapeno to the food processor; Chop the other half with a knife and set aside as a garnish.
Prepare the Red Pepper by slicing off the top and removing the stem and seeds. Cut it into quarters and add to the food processor.
Chop the ingredients in the food processor. Don't over-process or you'll end up with gazpacho soup!
We're ready to start cooking now! Heat a frying pan, film the bottom of the pan with a couple of tablespoons of olive oil. Add the chopped veggies and saute for about 5 to 10 minutes over a moderate heat until the onions become translucent and the veggies soften.
Open up a can of chipoltle peppers. Put one of the peppers in the frying pan with a T of the red sauce that it was packed in. Break up the chili and stir it into the veggies.
Cut off the stems from a bunch of coriander and rinse the leaves under cool water. Drain, and then chop, and reserve.
While the onions and veggies are cooking, cut about six inches worth of chorizo sausage into half in slices.
By now the veggies should be nicely on their way. The onions are a bit translucent and the peppers have softened.
Roughly chop the chorizo in a food processor and then add it to the frying pan. Saute for a few minutes over medium heat.
Add the two pounds of ground beef to the pot and raise the heat a bit. Stir continuously to brown (but not burn) the meat.
Sprinkle in 1 T of ground cumin. You'll recognize this as the "aroma" that makes chili "chili". Keep stirring the meat until it is cooked through.
Add 2T of Chili Powder and 2T of Ancho Chili Powder to the mix.
Now add 2 cups of beer to the pot.
Now, add the can of tomatoes to the pot, including the liquid, breaking them up with a spoon. Almost any whole canned tomato can be used, but I love the Fire Roasted tomatoes for their darker flavor.
Add 1-2 T of tomato paste.
Now add the beans to the pot.
Add half of the chopped coriander to the chili.
Blend everything together. The chili needs to cook over a medium heat. Stir frequently, Don't let it burn! The chili needs to cook for about 30-40 minutes, until the liquid reduces and the chili gets to that deliciously desirable level of thickness.