- 3/4 cup or so of ancho chili paste
- 3 pounds of round steak or rump roast gound up to a coarse grind using a food processor
- 2 large yellow onions, chopped
- 3 tablespoons olive oil
- 9 or 10 cloves garlic, crushed
- 1 packet prepared chili mix
- 3 to 5 tablespoons chili powder
- 2 tablespoons New Mexican chili powder
- 1 to 2 cups water
- salt, to taste
- 1 tablespoon cocoa powder
- 1 tablespoon ground cumin
- 1 to 2 tablespoons oregano
- 2 tablespoons Worchestershire sauce
- 1 can (32-ounce) crushed, peeled tomatoes
- cooked pinto beans (recipe below)
- Heat the oil in a large stock pot. When hot, add the onions, and stir turn down heat and let them simmer on low for about 1/2 hour, stirring now and then. You want them to just turn brown.
- Add the ground meat and stir it around.
- Add garlic and stir well. The meat will take 20 minutes or so to brown.
- Add the chili powders and about 1-2 cups of water; you want enough water to moisten it, but not make it soupy, so it can simmer without drying out. Simmer with lid off for about 20 minutes.
- Heat about 1/2 cup water to boiling. Take 3-5 dried ancho chilis, pour boiling water over and let sit for 30 minutes or so. Pull of stems and shake out some of the seeds.
- Put in blender or food processor with about 1/2 of the water and blend until smooth to make your ancho chili paste. (By itself this stuff tastes bitter, but don’t worry).
- Add ancho chili paste to the meat mixture and stir well.
- Simmer 10 more minutes (it should be thickening). Taste for salt, add just a tad if needed, because it will cook longer and the salt will concentrate.
- Add the of cocoa powder, cumin, oregano and tomato sauce. Stir and cook for 5-10 minutes (lid still off).
- Add the pinto beans (recipe below) and their liquid (which should not be much).
- Cover, leaving a crack for steam, and cook another hour and a half.
- 3/4 cup dried pinto beans, washed and picked over for rocks
- 2 bay leaves
- 1 strip salt pork, 6 inches by 1/4 inch
- Put beans in a pot and cover with water.”
- Add bay leaves and salt pork.
- Bring to boil, cover, reduce heat and cook on low for 30 minutes. Check the beans and add water if needed.
- Turn to a low simmer until semi tender to the bite, not mushy but still hold their shape, approximately 2 or 2-1/2 hours.
- Remove the bay leaves and salt pork before adding to chili.