2TablespoonsBlack Dust Coffee&Spice Rub(or sub in a tablespoon of espresso powder)
kosher salt and freshly ground black pepper(season to taste as you go)
2poundsground beef(I had 1 pound each of grass-fed beef and bison. Use what you have)
1/2-1cupof homemade chile paste(see video)
2cupsdiced fresh peppers: a mixture of sweet and hot peppers, anything from bell to Anaheim to Poblano to habanero, depending on what you like, how hot you like things and what's on hand (mince the hotter guys)
1 28ozcan whole tomatoes, undrained (you can use diced if you'd rather)
Mexican oregano, to taste
1 15ozcan black beans, rinsed well and drained
1 15ozcan pinto beans, rinsed well and drained
3cups24 oz stock, water or dark lager or a mixture (I used 2 bottles of Negro Modelo)
toasted masa harina or fine corn meal(just toast it in a dry pan over medium heat until fragrant) for thickening
a few shakes of vinegar or squeezes of lime juice if you think it needs brightening up
Instructions
In a large Dutch oven or braiser (it needs to be able to hold 5 quarts or so), melt the lard or bacon fat over medium heat. Or add the oil.
Cook the onions for 3-4 minutes, until they start to soften.
Add the garlic and cook for another couple of minutes. The onions can start to take on a little color (or not--your choice).
If you like cumin (I love it), add a couple of teaspoons to the pot along with the cocoa powder and Coffee Spice or espresso powder.
Cook and stir for a couple of minutes, just to get the spices a bit toasty.
Add the ground beef/meat of choice and break up well with a wooden spoon.
Add about 1 teaspoon of kosher salt and several generous grindings of black pepper. You probably will need to add more later.
Cook, stirring the meat about and breaking it up with a wooden spoon (or something), until no pink remains. Try to get some of it to brown a bit, but it is no disaster if it doesn't.
Add the chile paste, the diced (and minced) fresh chiles and the tomatoes (juice and all).
Put the lid on your pot and simmer over lowish heat for about thirty minutes, stirring every few minutes.
Add the drained beans and stir them in well.
Cook for another thirty or so minutes.
The mixture will be very thick.
Taste and adjust the seasonings as you like.
At this point, I cool it down, refrigerate it overnight and finish it up the next day. You can do this, or you can keep going.
Either the next day (or right now), add the 3 cups of stock/water/beer to the chile and stir well to combine.
Slowly bring up to a simmer and let simmer gently for an hour or so until most of the alcohol (if using) has cooked away.
Stir in 2-3 tablespoons of toasted masa harina or cornmeal. Simmer for a few minutes more to thicken.
Taste and adjust the seasonings. If you think the flavors are a bit murky, perk them up with a bit of vinegar or some lime juice.