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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef #1310601
Servings: 10 to 12
A wonderful, full flavored chili with just the right amount of kick.
3½ pounds ground sirloin
1½ pounds ground pork
1 medium diced onion
3 fresh garlic cloves
¾ cup fresh cilantro leaves
6 dried ancho chiles
6 dried New Mexico chiles
6 dried guajillo chilies
6 dried pasilla peppers
1 fresh jalapeño
3 tablespoons cumin
3 tablespoons chili powder
1 50 ounce can black beans
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
2 tablespoons beef base
¼ cup sugar
2 tablespoons black pepper
1 tablespoon salt
Fill metal bowl with hot water, place dried chiles in the water, let soak for 15 minutes. Brown meat and onions, drain. Return meat to the pot and add cilantro, cumin, chili powder, black beans, diced tomatoes, tomato paste, beef base and sugar, stirring over low heat. Drain the chiles, reserving the liquid. Place the chiles including the jalapeño into a blender or food processor. Use reserved liquid to blend until smooth but not watery. Pour mixture into pot. Add black pepper and salt, to taste. Simmer uncovered for at least 1 hour. You can adjust the thickness by simmering longer or by adding more of the reserved liquid. Serve with corn bread, chopped onions, cheese, sour cream.