©PEGhardee

Would you, could you, in the rain? (thanks Dr. Seuss!) I answered a resounding YES on this third day of wet gloom. Propelled me right in to the kitchen to try a new chili recipe, yes it did. Turns out it’s a wonderful, aromatic Mexican chili. Additionally it sent me back to my local Supermercado. Extra Fun! Showed them my recipe … they walked me all over the friendly place … gathered the proper chiles (or substitutes!) … and sent me happily on my way. Whirl it people!

2 ancho chiles
2 dried New Mexico Chiles
3 dried chipotle chiles
1 Tbs coriander seeds
1 t cumin seeds
1 t yellow mustard seeds
1 t dried thyme
2 Tbs minced garlic
3 14.5oz cans peeled whole tomatoes, drained
2 Tbs canola oil
4 lbs ground beef
1 sweet onion, diced
4 cups chicken stock
1 cup stout beer
1 cup brewed coffee
1/4 cup chopped cilantro
2 15oz cans pinto beans, rinsed and drained
1 15oz can black beans, rinsed and drained

Place chiles in heatproof bowl.
Cover with boiling water.
Let stand 15 minutes, until softened.
Stem and seed.
Transfer to blender.
Add coriander, cumin and mustard seeds, thyme, garlic, and 1/3 of tomato.
Puree.
In soup pot, sauté onion and beef until beef is lightly browned, about 5 minutes.
Add chile puree, stock, beer, coffee, cilantro, and remaining tomatoes.
Bring to boil.
Cover, reduce heat, and simmer 45 minutes.
Add beans and cook on low 45 minutes.

If desired, serve with tortilla chips, sour cream, guacamole, and grated cheese..

Serves an army … realistically 16.
*Author’s Note: I make this much because I like to freeze several individual containers for future use and/or to take some to a friend in need.