Sorry, they ate it all.
Here youse guys go... I don't normally measure as I go, but wanted to for this one. You can tweak spices to taste of course.
1 pound beef round steak, trimmed cut into 1/2-inch chunks
1/2 lb chorizo removed from casing or 1 small tube
1 lb ground beef
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5-6 cloves garlic, minced
2 hatch peppers, diced
2 chipotle peppers in adobo sauce
1 teaspoon kosher salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cocoa powder, unsweetened
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons tomato paste
1/4 cup beef stock
1 bottle Sam Adams stout
1 28-ounce can San Marzano tomatoes
Several (7-8) sun-dried tomatoes, (not packed in oil), julienned
2-3 bay leaves
1 can each black beans, pinto beans, red beans
fresh cilantro
Fresh lime juice
In heavy bottom pan add some canola oil and brown meats in batches, set aside. Drain off if there is a lot of excess oil but save some. I did the chorizo last then added the onions.
In same oil cook onion until soft. Add garlic and dried spices and cook out couple minutes, add tomato paste cook another minute or two.
Deglaze pan with beer and scrape browned bits off bottom of pan. Add meats and the rest of the ingredients except cilantro and lime juice back into pot. Bring to boil, reduce to simmer cook for 2 hours.
Add cilantro and fresh lime juice to taste, serve.
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:blkeye:
