5 lb Round steak; in small cubes
2 lb Pork loin; in small cubes
3 lg White onions; peeled,
- quartered
2 Red bell peppers; stemmed,
- cored, seeded, diced fine
6 Ancho chilies; stemmed,
- cored, seeded
7 Red chilies; whole
4 ts Beef base or bouillon
2 md Bay leaf
4 oz Can green chilies; chopped
1 lg Tomato; blanched, peeled,
- seeded, diced fine
8 oz Vegetable juice (V8)
4 tb Cilantro
4 tb Garlic granules; not powder
1/4 c Cumin
1 c Strong coffee
1 tb Cocoa
1 Celery rib with leaves; base
- removed, in 3" pieces
Water or chicken broth; hot
1/8 ts Cinnamon; or less (optional)
2 c Gebhardt's chilli spice
Ground cayenne
Put the vegetable juice, coffee, bay leaves, beef base or bouillon,
garlic, cumin, and chilli spice into a large cast iron Dutch oven.
Bring to a boil. Reduce heat to a simmer. Stir in the cocoa.
Continue to simmer.
Brown the beef and pork in a large, heavy skillet. Add the pieces
of meat to the Dutch oven as they are browned. Let the mixture
continue to simmer. Crumble the ancho chilies into the blender. Add
enough of the onion and celery to fill the blender loosely. Add
only enough hot water or broth to permit the blender to work
easily. Blend until the ingredients are chopped fine. Add to the
mixture in the Dutch oven. Repeat with the remaining onion and
celery. Add the chopped green chilies and whole red chilies. Stir
to mix thoroughly. Continue to simmer, stirring only enough to
prevent sticking or burning. Add the bell pepper and tomato to the
mixture. Simmer for at least 30 minutes. Add vegetable juice or
chicken stock or broth if the mixture starts to get too thick.
Adjust the "heat" of the mixture with cayenne, waiting several
minutes after each addition before rechecking the balance.
Continue to cook to taste. Stir in the cinnamon at that point. Let
simmer for four or five minutes. Remove the bay leaves and whole
chilies. Serve hot.
