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Ingredients
- 2-2½ lbs beef chuck or brisket, cut into 1-inch cubes
- smoked salt and freshly ground pepper, to taste
- 3-4 T bacon fat, divided
- smoked salt, 1-2 t
- freshly ground black pepper
- 4 medium onions, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 sweet bell peppers, seeded and diced
- 10 garlic cloves, minced
- 1 t chipotle powder
- 3 T smoked paprika or chipotle powder (depending on heat tolerance)
- 2 T New Mexico chile powder
- 5 T ancho chile powder
- 2 heaping T ground cumin
- 1 T Mexican oregano
- 2 t ground coriander
- 1 cup beef broth
- 2 cans (each 28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained (or equivalent cooked)
- 1 can (15 oz.) black beans, rinsed and drained (or equivalent cooked)
- 30 oz additional cooked beans of choice (I used a frozen mix of white and brown–canned is fine too)
- ¼ cup finely ground cornmeal (I used blue)
- 4 oz sharp cheddar cheese, shredded
- 4 oz Monteresy Jack cheese, shredded
- 3 cups tortilla chips
- Guacamole for serving
- Sour cream for serving
View Full Recipe at The Spiced Life
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