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Ultimate Tostada Bar: Flank Steak Chili with Chorizo and Black Beans

Originally aired

INGREDIENTS
  • 4 to 5 ancho chilies, stemmed and seeded
  • 2 cups beef stock
  • 1 1/2 pounds flank steak, chopped into small dice, drained on paper towels
  • Montreal Seasoning or salt and coarse black pepper
  • 2 links fresh Mexican chorizo, casing split or about 1/3 pound Spanish chorizo, casing removed and chopped
  • 2 tablespoons vegetable or olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large fresh bay leaf
  • 1 1/2 teaspoons ground cumin, half a palmful
  • 1 1/2 teaspoons ground coriander, half a palmful
  • 1 teaspoon dried oregano, 1/3 palmful
  • 2 tablespoons tomato paste
  • 1 bottle Negra Modelo beer
  • 1 can black beans, rinsed and drained
PREPARATION

Stem and seed anchos, simmer in beef stock to soften. Puree in a food processor and reserve.

In a Dutch oven, heat oil, a couple of turns of the pan, over medium-high heat. When oil smokes, add beef and brown well. Season with Steak Seasoning or salt and pepper, add chorizo and render or brown a couple of minutes more. Add onions and garlic, bay, cumin, coriander, oregano and cook to soften onions, 4-5 minutes. Stir in tomato paste, cook 1 minute, then add beer and deglaze pan. Add ancho puree to chili and stir in beans. Simmer at a low bubble to thicken.

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