Mitch Gawin’s Chili

Makes 12 servings 12 ounces chorizo sausage (uncooked)

1 pound ground beef

1 pound beef chuck roast, cut into 3/8-inch fine dice

1 medium onion, chopped

1 fresh poblano chile, seeds removed, minced

2 fresh jalapeño chiles, seeds removed, minced

6 large cloves garlic, minced

3 teaspoons chili powder 2 teaspoons kosher salt 2 teaspoons ground cumin

2 teaspoons ground black pepper

1 ⁄2 teaspoon cayenne pepper 2 cups beef broth

1 can (about 15 ounces) crushed tomatoes

1 can (8 ounces) tomato sauce

Place a large skillet over medium-high heat. Squeeze chorizo from casings into skillet and add ground beef. Cook meat, breaking it up into small crumbles, 6 to 8 minutes, or until beef is no longer pink.

Place cubed beef in a 6-quart pot over medium-high heat with onion, chiles and garlic, and brown 6 to 8 minutes, or until beef is no longer pink.

Add ground meat mixture along with chili powder, salt, pepper, cumin, black pepper and cayenne, stir to combine and cook 2 minutes.

Stir in beef broth, tomatoes and tomato sauce, and bring to a boil. Cover pot, reduce heat to low and simmer gently 50 minutes, stirring occasionally.

JAN UEBELHERR This is one of Mitch Gawin’s favorite chilis to make.