Spicy Smoked Beef Chili with Chipotles,Chorizo,Beans & Corn,Served w/ Lime Crema

Course Soups and Stews

Ingredients in this Recipe

1 15 18 ounce can Goya Pink Beans
1 tablespoon toasted and ground cumin seed
1/2 cup cornmeal
1/2 pound Portuguese chorizo,cut into 1/4 " slices, then cut in half into crescents
1/4 cup fresh lime juice
1/4 cup pureed chipotles in adobo ***(if seeds, remove before pureeing chiles with their sauce)
1/4 3/4 cup bacon fat and any leftover chorizo fat
12 ounces Sam Adams Honey Porter (less bitter than stout etc.)
2 cups chopped celery
2 tablespoons lime zest, minced
2 teaspoons mix of dried oregano, thyme and toasted ground cumin (for use if you only have plain unseasoned canned beans)
3 28 ounce cans of imported Italian whole plum tomatoes (Pastene are excellent); drained and chopped or drained and smoked 2 hours at 250 degrees F, then chopped
3 cups thickest sour cream
3 medium carrots,chopped
4 15 18 ounce cans of Southwest and/or Cuban flavored black and/or pinto beans
4 cups beef stock
4 4.2 pounds beef chuck roast ,brined for a minimum of 4 hour and smoked about 3 4 hours at 250 degrees F, then cooled and cut into 1" cubes.
5 cups sweet corn, raw fresh or raw frozen
6 medium yellow onions, halved, peeled and smoked 2 hours at 250 degrees F and chopped(to equal 6 cups)
6 ounces tomato paste,mixed with 2 cups hot water
8 large cloves garlic, minced
chopped cilantro (that has been soaked and dried)
kosher salt to taste
Reserved canned tomato juices and possibly more

See Full Recipe at Food52