Serving Size: 4-6
This hearty dish will warm you up & satisfy your taste buds on any chilly winter evening.
- 1 cup Rancho Gordo pinquitos beans, soaked over night
- 4 dried chilies (large, such as new mexico, chipotle etc.)
- 2 lb 16% ground beef
- 1/2 lb. Applewood smoked bacon
- 1 onion, chopped
- 2 small or 1 large celery stalk, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1.5 Tbsp. chili powder
- 1 tsp. oregano
- 1 tsp. cumin powder
- 3 Tbsp. corn flour
- 1 qt beef stock (plus more as needed)
- 1 bay leaf
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. chipotle hot sauce
Soak the beans overnight in cold water. Right before you are about to start the chili, drain the beans and cover them with water. Bring to a boil then drain the beans again. Set aside.
Soak the dried chilies in hot water for at least 30 minutes, weigh the chilies down to keep them submerged. Take the chilies out of the water and remove any stems. Throw them into a food processor or blender along with 1 cup of the soaking water until smooth, set aside.
In a large pot, over high heat, heat 1 Tbsp. of olive oil. Sear off your meat until browned, seasoning with salt and pepper as you go. Remove the beef to a plate.
Once all the beef is browned, into the same pot add 1 more Tbsp. of olive oil and add the bacon, saute for 5-6 minutes then add the onion, carrot, celery, garlic, chili powder, oregano, cumin and corn flour. Saute for 8-10 minutes until softened. Add in the blended chilies, the reserved meat, the soaked beans, the beef stock, and the bay leaf. Bring to a boil, then reduce to a simmer and cook for 1 hour. It is done when the beans are tender and the fat looks like it s separating out. Stir in the apple cider vinegar and the chipotle hot sauce.
Taste!! Season salt and pepper. Keep tasting and re-seasoning until it tastes delicious to you. Serve with cornbread, cheddar cheese, scallions, cilantro or your other fave toppings. Yum!