Border Chili

5 medium plum tomatoes, chopped

3 large yellow onions, diced

1 teaspoon oregano

2 teaspoons paprika

1 large garlic clove, minced

2 pounds ground beef

1 pound skirt steak, sliced into ½ inch slices

1 pound smoked pork sausage, ground

1 pound chorizo sausage, ground

1 tablespoon oil

4 bunches scallions, trimmed and chopped, both white and green parts

3 red bell peppers, chopped

2 poblano peppers, chopped

5 fresh Serrano chiles, chopped

2 teaspoons salt

8 medium garlic cloves, minced

4 tablespoons ancho powder

4 tablespoons chili powder

3 tablespoons cumin seeds

1 can of dark red kidney beans

1 can of black beans

2 cans beef stock

SERVES 12

1. Puree one onion, tomatoes, oregano, and paprika plus one clove of garlic in a food processor. Scrape the mixture into a large heavy pot and add the ground beef and skirt steak. Cook until the meat has browned.
2. In a heavy skillet, heat the oil over medium heat and add scallions, bell peppers, poblanos, Serrano chiles and the remaining garlic and onions. Cook until onions are translucent. Add smoked sausage and chorizo and cook until brown.
3. Place the cumin seeds in a 300’ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Set aside.
4. Stir the sausage-chorizo-vegetable mixture into the beef- tomato mixture. Add  the salt, ground ancho, chili powder, cumin and enough beer or beef stock to cover.
5. Bring to a boil over medium high-heat, then lower the heat and simmer, uncovered for 4-6 hours. Taste and adjust seasoning.