2 ancho chiles2 dried New Mexico chiles3 dried chipotle chiles1 Tbsp coriander seeds, toasted1 tsp cumin seeds, toasted1 tsp yellow mustard seeds, toasted1 tsp dried thyme2 whole garlic cloves1 Tbsp minced garlic43 ½ oz canned peeled whole tomatoes, drained2 Tbsp canola oil2 lb ground beef1 large onion, diced6 oz meaty bacon, diced (1 cup)6 cup chicken stock2 cup stout beer2 cup brewed coffee½ cup crushed tortilla chips8 cilantro sprigs, coarsely choppedkosher salt45 oz canned pinto beans, rinsed and drained
- In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
- In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
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article courtesy of KitchenDaily.com
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