Chili for Lee.
2 T dried chili pepper (not chili powder)
1 T cumin
1 1/2 lbs chorizo
1/2 lb summer sausage, cubed
1 T olive oil
4 cloves garlic, minced
2 Anaheim peppers, seeds removed, diced
4 chipotle chilis in adobo, seeds removed, minced
1 T salt
2 15 oz cans pinto beans
4 15 oz cans tomatoes (2 before the cooking for a deeper flavor and 2 after for a brighter red color)
1 bottle dark beer (brown ale or stout)
2 oz mexican chocolate (for example, Abuelita brand)
Cook chili pepper and cumin over medium heat, stirring constantly, until the chili pepper starts to brown and smell toasty. Add the olive oil, sausages, garlic, Anaheim peppers, and chipotles and cook until the chorizo is cooked through. Add 2 cans of tomatoes, the salt, the beer, and the chocolate and cook over low heat for at least 3 hours (or place in a crock pot and cook overnight), stirring occasionally if on the stove. About 1/2 hour from serving, add the beans and the rest of the tomatoes. Heat through and adjust seasoning as necessary.
