History: This was suppose to be a Chili Colorado recipe but shit went wrong. The sauce I made for the meat was waaaaay to fuckin spicy. Partly because the sauce consisted of 3 cans of adobo chilis in chipotle sauce. I am a fan of spice and quiet literally addicted to Sriratcha. But this was a heat that I have not experienced in a while. So in order to save the spicy culinary abortion I came up with this recipe.
Sauce:
3 cans of adobo chilis in sauce (you can use less, pussy)
half an onion
a bunch of cilanto
garlic (I cheat and use the pre chopped shit)
Puree that shit.
Chili:
1 lbs stew beef
1 or 2 lbs black beans
a pork sholder
2 cans yellow corn
1 small can tomato paste
Chicken bouillon
12 pack of Miller High Life
Fresh Oregano
I used a slow cooker for the pork shoulder and shredded that shit. Takes ~6 hours for mine, plan ahead. Or smoke that bitch, bitches love some smoke.
Brown beef in a stock pot. Add beans, you can either do dry beans and make them yourself your if you are a rich fucker, buy the cans and save yourself a few hours of cook time. For dry beans make as the instructions, but leave out a cup or so of water. As the beans cook replace the missing water with High Life and while you are at it drink a few yourself, I recommend a 1:2 ratio, get yo drink and cook on son. Let that shit simmer, once the pork is nice and shredded throw it in with the beans and beef. Now add the tomato paste, bouillon and sauce. Chop up some oregano, throw it in. As the water cooks off/gets soaked up, add with beer while adhearing to the 1:2 ratio. Add corn at the end just so it gets to the right temperature
If you like other shit in your chili then add it. I used chopped onions, cilantro and cheese for garnishes. Great with some mutha-fuckin corn bread. And if I remember correctly, there should be 2 or 3 cans of beer in this, so you are obligated to 4-6. Which means if you have your crew over, make sure they bring their own drinks.