(Prep time 20 minutes cook time 6+ hours)
Ingredients
-veggie stock box or equal Better-than-Boullion
-1 can embasa chipotle peppers in adobo sauce
-dried peppers (Anaheim, jalepeno, pasilla, habenero)
-1 white onion
-2 cans of black beans
-2 cans of kidney beans
-2 small cans of green hatch chilis
-½ T anchovy paste
-steak chunks
-soy chorizo
In a large sauce pan start heating the stock, add dried chilies. Our preference is 2 pasilla, 3 jalapeno, 1 habanero.
Open the tin of adobo sauce and chipotle remove stems, and blend the contents. Add to stock.
Let simmer down until you are happy with the density of flavour. Remove the hotter peppers when happy with heat level. Remember it will get a little hotter.
While it is simmering, coarsely chop the onion. In a large pot or crock pot, put the beans, the green chilis and the onion in the pot. Stir in anchovy paste. Turn on low.
Remove the last of the dried peppers, and pour stock into the pot. Let cook on low for at least 6 hours.
When satisfied with flavour and thickness, chop steak into 1" cubes, and sear in a hot pan. Remove chorizo from casing, stir in with steak and add to chili. Let cook on low for an hour or until steak is cooked and very tender.
We served it for dinner with a small dollop of sour cream, and I had it for leftovers with a slice of sharp cheddar cheese.
