1 lb beef chuck steak
1 lb chorizo sausage
1 large onion, chopped
2 leeks, thoroughly washed and chopped
6 cloves garlic
2 Tbsp vegetable oil
2 C water
1/4 C brown sugar
1 bottle of a dark/stout beer (Guinness is best)
1 can each (about 15 oz each) dark red kidney, light red kidney, pinto, and black beans (drained)
2 cans (6 oz each) tomato paste
1 can (14.5 oz) petite diced tomatoes (do not drain)
1 can (8 oz) diced green chiles/jalapeños
4 Tbsp chili powder
1 Tbsp unsweetened cocoa
1 Tbsp ground cumin seed
2 tsp instant coffee
2 Tbsp Better-Than-Bouillon, beef flavor
2 Tbsp red wine vinegar
1 tsp dried oregano
1 tsp dried parsley
1 tsp ground cayenne pepper
1 tsp ground coriander
3 tsp kosher salt
1 tsp dry ground mustard
1) Saute beef with a 1/4 cup of the chopped onion and one of the garlic cloves--cook until browned but not completely cooked so as not to overcook once transferred to the pot
2) While beef is cooking, saute the chorizo in a separate pan. As with the beef, be sure not to cook completely
3) Add both beef and chorizo to a large stock pot or crock pot
4) Add remaining ingredients
Note: If using a crock pot, add the beans along with the rest of the ingredients. If using a stock pot, allow all ingredients to simmer for about an hour before adding the beans
5) Allow chili to cook on low heat for a few hours before serving
