Mexican Chili

Yield: 12 servings


  • Chiles
    • 3 oz. dried ancho chiles
    • 3 oz. dried guajillo chiles
    • 3 oz. dried cascabel chiles
  • 3 cups chicken stock, divided
  • 1/2 cup masa
  • 1 tbsp oregano
  • 2 tbsp cocoa powder
  • 1 tbsp cumin
  • 1 lb. chorizo
  • 2.5 lbs. boneless pork, cut into 1/2" chunks
  • 1 habanero, finely diced
  • 1 jalapeno, finely diced
  • 1 large yellow onion, finely chopped
  • 1 clove garlic
  • 1 Mexican beer
  • 2 cans (14 oz. each) petite diced tomatoes, undrained
  • 3 cans (15.5 oz. each) beans, drained
  • Salt, to taste
  • Pepper, to taste
  • Shredded cheddar cheese
  • 2 green onions, chopped


  1. Remove the stems and seeds from the dried peppers.  Cut into 1" pieces.  Roast in a frying pan over medium-low heat until fragrant.  Add 1 1/2 cups chicken stock, bring to a simmer. cover, remove from the heat, and let steep for 30 minutes.
  2. Transfer the peppers and liquid to a food processor.  Pulse a few times.  Add the masa, oregano, cocoa powder, and cumin.  Process until you have a thick paste.
  3. In a large Dutch oven, cook the chorizo.  Transfer the cooked meat to a bowl, and add the pork to the Dutch oven.  Brown in the chorizo grease.  Remove the meat.
  4. Add the habanero, jalapeno, onion, and garlic to the Dutch oven and cook until tender.  Deglaze with the Mexican beer.
  5. Add the pepper paste and chicken stock to the deglazed pot and beer.  Whisk together to break up the paste.
  6. Add in the vegetables, meats, petite diced tomatoes, and beans.  Cover and simmer for 3-4 hours.
  7. Add salt and pepper.  Serve hot, topped with shredded cheese and green onions.

Adapted from Binging with Babish.