Ingredients
olive oil
1 large sweet (Vidalia) onion, diced
2 lbs. chuck steak or stew meat, in 1/2 in. cubes
2 lbs. ground chorizo
6 links Italian sausage, sliced into coins
1 large can tomatoes, crushed or diced
1 can chipotle-flavored refried beans
1 cup strong brewed coffee
1 bottle beer (stout, porter)
4 squares good quality unsweetened chocolate
4 tablespoons brown sugar
2 or 3 dried chili peppers (Ancho, Guajillo), soaked in hot tap water and processed to a paste
Spice blend:
2 tablespoons chili powder (ancho, chipotle or a mix), or more to taste
2 tablespoons finely ground coffee
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground Mexican oregano
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
Preparation
Saute diced onion in 1 tablespoon olive oil in Dutch oven; add spice blend 1 tablespoon at a time as the onion cooks, stirring to combine.
As the onion cooks, brown ground chuck, ground chorizo and Italian sausage coins, in batches, in cast iron frying pan in small amount of olive oil.
Using a slotted spoon, transfer the browned meats to the onion mixture, draining as much oil as possible.
Add the tomatoes, refried beans, coffee, beer, chocolate, brown sugar and chili pepper paste to the pot, stirring to combine. Check for seasoning and hotness, adding more spice blend to taste.
Serve with sliced lime wedges, sour cream, chopped onions and green peppers, shredded Monterrey Jack cheese, and other toppings of your choice.
