- ½ pound pinto beans (about one cup), dried and picked over
- ½ cup chili powder (see below)
- 3 tablespoons corn meal
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 3 cups beef stock
- ½ pound bacon
- 3 pounds beef brisket, ground
- 1 pound onions, chopped
- 3 jalapeño peppers, seeded and diced
- 4 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons molasses
- 2 dried chipotle chiles
- Combine 3 tablespoons salt, four quarts of water and beans in pot. Heat to boil, remove from heat, cover and let stand for one hour.
- Whisk half-cup of stock with chili powder, corn meal, oregano, cumin and cocoa powder. Mix until a thick paste is formed and set aside.
- Cook bacon until crisp over medium-high heat. Remove and crumble, reduce heat to medium, then brown beef in batches in bacon fat. Remove and set aside.
- Sauté onions and peppers in remaining drippings until soft, about 7 to 9 minutes.
- Stir in paste and garlic and heat for one minute, until garlic is fragrant.
- Crumble bacon into pan and add beef, beef stock, tomatoes, molasses and dried chiles.
- Bring to boil, then simmer partially covered for three hours. Add water or stock as needed to maintain desired consistency.
- 4 tablespoons ground ancho chili
- 1 teaspoon cayenne
- 1 teaspoon black peppercorns
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 2 tablespoons dried oregano, preferably Mexican
- Toast all ingredients in a small pan over medium heat, shaking pan occasionally, until fragrant, about 3-5 minutes.
- Grind together in coffee grinder. Store in an airtight container if not using immediately.