This is a northern-style chili recipe, calling for beans, tomatoes, and featuring nine different herbs and spices. It may not be authentic by most Texans' standards, but it is delicious.
Serve with plenty of fried corn chips, sliced jalapeños, sour cream, and fresh cilantro.
Submitted by Geoff in Chicago.
Yield: Over 15 servings
NOTE: This recipe is for a large batch of chili, and may require a pot larger than 8 quarts. It is ideal for a party or for portions to be frozen for later use. This chili is also meant to be thick. If you opt for a chili that is less thick, add 3 cups of broth and increase your chili powder slightly.
1) Sort, rinse, and soak beans overnight in room temperature water. (8-12 hours)
2) In a large stock pot, cook chorizo and beef thoroughly, seasoning beef to taste with salt and pepper. Use a potato masher or spatula to break up meat into small pieces. Remove meat from pot and drain away the excess fat.
3) Fry onions, fresh chile peppers, and garlic in a small amount of leftover fat. Keep cooking until onions start to become glassy.
4) Add all other ingredients to the pot and stir until evenly mixed. Leave covered to simmer on medium-low heat for 1 hour or more until beans are have cooked.
5) Remove lid and simmer so it can reduce to preferred thickness. Add corn masa as thickener if desired.
6) Serve with corn chips, fresh jalapeño slices, cilantro, sour cream, and a lime wedge.
More About This Recipe
Remove the stem scar from the tomatillos before chopping. For a milder chili, remove the seeds from the jalapeños before dicing them and adding to the pot. When adding masa it is better to remove some liquid from the main pot and stir the corn flower into the smaller amount of liquid. This prevents the masa from forming clumps in your chili. If you don't have time to soak and cook the beans, you may substitute them for 2 small cans of pinto and kidney beans. Cooking them from dried will result in a much better texture though.