KAHLUA CHILI

KAHLUA CHILI image

Number Of Ingredients 20

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■1 lb lean ground beef
■1 lb ground pork
■1/2 lb chorizo, removed from casing (about (2) five inch lengths)
■1 large yellow onion, chopped
■2 poblano peppers, stemmed seeded and chopped
■6 cloves garlic, chopped
■3 large tomatoes, peeled and chopped
■1 cup Kahlua
■6 cups beef stock
■1 (14 oz) cans pinto beans
■2 tablespoons ground chipotle chili powder
■1 tablespoon hot Mexican chili powder
■1/2 cup chili powder
■2 tablespoons ground cumin
■2 tablespoons Worcestershire sauce
■2 dashes Liquid Smoke
■2 tablespoons fresh chopped oregano
■4 tablespoons or so of masa harina
■Couple splashes of hot sauce if needed
■Kosher salt and fresh ground black pepper to taste

Steps:

Brown the beef, pork and chorizo in a large stock pot over medium heat. Mixing well and breaking down the meat. Remove with a slotted spoon and set aside, reserving 3 or 4 tablespoons of the rendered fat in the pot. Add the onion and peppers to the pot and cook until tender. Then add the garlic and cook for about 2 more minutes. Return the meat to the pot and add the Kahlua, beef stock, beans (with the liquid from the cans), chili powders, cumin, Worcestershire, Liquid Smoke and oregano and stir. Bring to a boil then reduce to a low simmer and cooked for about 45 minutes. Now stir in the masa a little bit at a time until the chili thickens up to your desired thickness. Add the salt, pepper and hot sauce to taste.