Jessica's Award Winning New Mexican Beef and 3 Bean Chili

Jessica's

AWard winning

New Mexican Beef and 3 Bean Chili

Truth: Husband didn't want me to post this recipe. He'd rather I keep this a closely guarded secret. A weapon to brandish at unsuspecting friends in future chili cook-offs. I don't think this blog will be read enough for it to matter, and really this is the recipe that I have made up that I am most proud of. 

It is "award winning" because the first time I made it, it was for my own chili cook-off birthday party. We had about 8 different friends bring chili dishes over that night and everyone who attended participated in voting by secret ballot. 

To be honest, it was actually a little awkward to win, given that it was my own party I was throwing for my own birthday. Oops. But despite the awko taco (as my 16 year old goddaughter would call it), I went on to make this recipe over and over and over again for friends and family. It's become sort of a thing in our household. And while I may just enter it in another chili cook-off some day, I'm going to risk exposing my secrets and share my recipe here with you today. I really am pretty proud of it. 

Side Note: Ever notice how UN-photogenic chili is? Apologies ahead of time if some of these photographs look less than appealing!

Ingredients:

1/3 c Vegetable Oil

3 large Onions

6 large Cloves of Garlic

1 can Chipotle Peppers in adobo sauce, chopped. (Use less if you want to take down some of the heat; use the full can for maximum heat)

2 cans diced New Mexican Green Chiles (or fresh if you have!)

2 whole New Mexican Chile Peppers, reconstituted.

5 T New Mexican Red Chile Powder

1 T Green Chile Powder

2 T Ground Cumin

1 lb Soy or Beef Chorizo (I use the soy chorizo from Trader Joes)

5 lbs Boneless Beef Chuck trimmed and cubed

2 Tsp Whole Mexican Oregano (grind between your palms, toss into the pot)

2 1/2  Tsp salt

1/2  Tsp fresh ground Black Pepper

28 oz Italian Plum Tomatoes canned with juice

24 oz good amber Beer (Dos Equis works well!)

13 oz Beef Broth

1 can Kidney Beans

1 can Black Beans

1 can Pinto Beans

                  

Instructions:

 (Best to make the day before)

1. Reconstitute dried New Mexican chile pods by soaking them in boiling water for 20 mins.

2. While chilies are soaking, heat oil in a large stockpot. Add onions, cook for 5 mins, until translucent and soft, slightly brown.

3. Add garlic cook another 2 minutes, until fragrant. 

4. Add green chilies and chopped chipotle chilies and the adobo sauce. Use the entire can for spicier chili, half a can for a decent level of spicy.  Add in chopped reconstituted chilies. Stir well.

5. Add cumin, red chili powder, and green chili powder. Stir well.

6. Add chorizo, out of the casing, mix well to break up chorizo .

7. If using beef chorizo cook until brown.

8. Add beef chuck, oregano, salt and pepper.

9. Stir until mixed. Cook until beef has lost redness. 10-15 mins. Stir often.

10. Add tomatoes and their juice. Stir. Add beef broth. Stir. Add beer. Stir.

11. Cook on low heat for several hours. About an hour in, after some of the liquid has evaporated, add the pinto and kidney beans.

If you are serving the chili in the same day, add the black beans as well. Simmer for a few hours on low, stirring occasionally. You will see the Chili thicken as it cooks. Serve when you think its done and you are ready!

--OR--

If you are cooking the day before, hold off on the black beans, as they can tend to fall apart.

If you are serving the next day, you can take it off of the heat after a few hours of simmering and let the pot cool off on the stove. Put it in the fridge over night and then reheat an hour before serving. Add black beans at this time.

Serve with an assortment of toppings and sides such as: Queso Fresco, Cheddar Cheese, Scallions, Cilantro, Sour Cream, avocado, rice, biscuits, and baked potatoes.

Enjoy!