SECOND STREET IN THE CITY OF LANGLY ON WHIDBEY ISLAND ENJOY DAN:

                        SECOND STREET BEEF CHILI by CHEF DAN:

Serves 20

INGREDIENTS:

5 pounds boneless beef chuck roast, cubed

4 pounds chorizo sausage, chopped

4 pounds pork stew meat, cubed

15 ounces bacon, diced

6 onions, chopped

10 dried ancho chilies

6 jalapenos, seeded and chopped

1 tablespoon chipotle chili powder

14 garlic cloves, minced

5 (10oz) cans diced tomatoes with green chili peppers

2 (16oz) jar of Pace picante sauce

4 (4oz) cans diced green chilies

2 (6oz) cans tomato paste

6 sweet potatoes cut into 2-inch chunks

1 (30oz) bottle Mexican beer

MARINATE:

2 teaspoon EACH unsweetened coco powder, dried Mexican oregano, dried marjoram, garlic powder,  dried coriander, and dried basil.

 2 tablespoon hot chili powder, 1 tablespoon salt, 1 tablespoon ground cumin, 1 tablespoon cayenne pepper, and freshly ground black pepper.

DIRECTIONS:

1.    Whisk together all the marinate spices.

2.    Combine the seasoned mixes with the beef meat, chorizo, and pork.

3.    Cover and refrigerate overnight.

4.    Place ancho chilies in a bowl.

5.    Pour boiling water over them and let soak for about 30 minutes, drain and set aside.

6.    Heat a skillet over medium-heat, and fry the bacon until crisp.

7.    Remove the bacon with a slotted spoon.

8.    I the same skillet cook and stir the onion, ancho chilies, jalapenos peppers, garlic, chipotle chili powder in the bacon grease until translucent about 5-6 minutes.

9.    Add onion mixture to a pot.

10. In the same skillet, fry the seasoned meat in small batches until browned...

11. Remove meat to the pot.

12. Stir in diced tomatoes, salsa, tomato paste, sweet potatoes, diced green chilies, and beer into the pot.

13. Simmer for 3-4 hours, add more beer as needed.

14. Garnish with fresh cilantro leaves, or Monterey Jack cheese, or chopped onion.

ENJOY DAN:                                 BON-APPETITE!!