This is a dark, smokey, semi-hot chili based on two of my other grilled steak chili recipes. The main difference here is it also features chorizo sausage. If you cannot find the bulk chorizo, you can substitute ground pork and add a bit more cayenne pepper. The marinade is similar to my recipe for fajitas. It’s a lot of work but a guaranteed success for hungry guests.
In Arizona, mesquite wood is plentiful. It grows as a small scrub-tree and can be found everywhere. No such luck here in Wisconsin. I get my wood chips at a hardware store in three pound bags. The wood smoke is essential to the flavor of this dish.
For the Steak Marinade~
2 lbs. chuck or sirloin steak, slightly marbled
1/2 cup olive oil
3/4 cup fresh-squeezed lime juice
3 large cloves garlic, peeled and mashed
1 tbs. ancho chili powder
1 tbs. ground coriander seed
1 tbs. liquid smoke
2 oz. tequila
fresh-ground black pepper to taste
For the Chili Pot~
1 lb. ground bulk chorizo or pork
2 large spanish onions, peeled and halved
2 large poblano peppers
1 whole bulb garlic, cloves peeled and minced
1 14.5 oz. can black beans
1 14.5 oz. can pinto beans
1 cup strong black coffee
24 oz. beef broth or stock
1 32 oz. can whole peeled tomatoes
4 tbs. tomatillo or lime juice
2 tbs. ancho chili powder
3.5 tbs. pure mild chimayo chili powder
1 tsp. salt, to taste
1 tbs. ground chipotle powder
3 tbs. ground cayenne powder, to taste
2 tbs. fresh ground cumin, from toasted seed
1 tbs. ground mexican oregano
Mesquite wood chips for grilling
Paper lunch bag
Prepare the marinade and steak 24 hours in advance. Tenderize the steak and place in a large ziplock freezer bag. Mix the lime juice, olive oil, crushed garlic, coriander, ancho powder, liquid smoke, tequila and black pepper in a bowl until combined and pour over steak. Seal tight and place in fridge, rotating at least twice. Ensure that the steak is evenly covered with the marinade. The lime juice will break down the marbling and make it very tender.
Heat a large 5-quart cast-iron dutch oven over medium heat and brown the pork until no longer pink. Drain off the fat. Add the coffee, tomatoes and beef stock. Crush the tomatoes with a potato masher and bring to a low simmer.
Prepare your grill with enough charcoal for a medium-hot fire. When the coals are white-hot, level them, add the mesquite wood and place the onion (lightly brushed with olive oil) over direct heat on the grilling grate until they char slightly. Keep rotating them and then add the poblanos. Ensure you get a nice char on all sides of the peppers. The onion will eventually break apart, so take care not to let the pieces slip through the grilling grate onto the fire. Remove the onion and poblanos and set aside. Place the poblanos in a sealed paper lunch bag so the tough skins sweat off.
Add the steak to the grill and char both sides lightly with the cover on for smoking. You’ll want it medium-rare in the middle. Remove and reserve on a cutting board for at least ten minutes.
Back to the chili pot – Rinse off the charred poblano skins under cold water. Seed and dice the pepppers. Dice the onion and add both to the pot. Add the dry spices. Cut the steak into 1/2″ chunks and remove the excess fat. Add to the pot with any remaining juices. Add the tomatillo or lime juice. Saute the garlic over low heat in a little olive oil and add to the pot.
Simmer for at least 3 hours to reduce, stirring occasionally. At the last half-hour, drain the beans and add to the pot.
Makes 4.75 quarts.