Prepare Chili Paste: Heat Olive oil in a small skillet over medium heat. Add Guajillo chiles and toast for 1-2 minutes until fragrant. Transfer to a bowl, cover with 1 cup hot water, and let steep for 30 minutes. Blend the chiles and soaking liquid into a smooth paste.
In a large pot or Dutch oven, brown the Wagyu ground beef and Chorizo over medium-high heat. Drain off any excess grease.
Add the Yellow onion and Red bell pepper to the pot and cook until softened, about 5-7 minutes.
Stir in the Garlic and Jalapeño and cook for another minute until fragrant.
Add the Tomato paste and cook for 1 minute, stirring constantly.
Stir in the Chili Paste and cook for 2 minutes.
Combine all Sauce ingredients in the pot. Bring to a simmer.
Add the Heirloom kidney beans and Black turtle beans, and all Seasoning ingredients. Stir well.
Reduce heat to low, cover, and simmer for at least 3 hours, stirring occasionally. Longer simmering will enhance the flavor.
Serve hot with your favorite toppings (cotija cheese, avocado, cilantro).
Ingredients
6
1 lb450 gWagyu ground beef
8 oz225 gChorizo-removed from casing
11 mediumYellow onion-finely diced
11 mediumRed bell pepper-finely diced
3 cloves9 mLGarlic-minced
11 mediumJalapeño-seeded and minced
22 mediumAncho chiles-dried, stemmed and seeded
1 (15 oz) can425 gHeirloom kidney beans-drained and rinsed
1 (15 oz) can425 gBlack turtle beans-drained and rinsed
1 (28 oz) can794 gSan Marzano crushed tomatoes
1 (15 oz) can425 gFire-roasted tomato sauce
2 cups480 mLBeef bone broth
2 tbsp30 mLTomato paste
3 tbsp45 mLChili powder
2 tbsp30 mLCumin-ground
1 tbsp15 mLSmoked paprika
1 tsp5 mLCayenne pepper
1 tsp5 mLMexican oregano-dried
1 tsp5 mLSalt-kosher
1/2 tsp2.5 mLBlack pepper-freshly ground
2 tbsp30 mLOlive oil
44 mediumGuajillo chiles-dried, stemmed and seeded
Equipment
Large pot or Dutch oven
Small skillet
Blender
Cutting board
Knife
Spoon
Instructions
Prepare Chili Paste: Heat Olive oil in a small skillet over medium heat. Add Guajillo chiles and toast for 1-2 minutes until fragrant. Transfer to a bowl, cover with 1 cup hot water, and let steep for 30 minutes. Blend the chiles and soaking liquid into a smooth paste.
In a large pot or Dutch oven, brown the Wagyu ground beef and Chorizo over medium-high heat. Drain off any excess grease.
Add the Yellow onion and Red bell pepper to the pot and cook until softened, about 5-7 minutes.
Stir in the Garlic and Jalapeño and cook for another minute until fragrant.
Add the Tomato paste and cook for 1 minute, stirring constantly.
Stir in the Chili Paste and cook for 2 minutes.
Combine all Sauce ingredients in the pot. Bring to a simmer.
Add the Heirloom kidney beans and Black turtle beans, and all Seasoning ingredients. Stir well.
Reduce heat to low, cover, and simmer for at least 3 hours, stirring occasionally. Longer simmering will enhance the flavor.
Serve hot with your favorite toppings (cotija cheese, avocado, cilantro).
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