25 dried Hatch chiles, stems and seeds removed
one large white onion
twelve large garlic cloves
one tbsp each, coriander, cumin, oregano, paprika, black pepper
three pounds ground meat
2/3 cup rye
20oz bottle of porter
two large cans crushed san marzanos
three bay leaves
one can Goya Roma beans
one can Goya black beans
Dried Hatch chiles.
Boil some water, throw them in, turn it off, and cover, steeping for about a half hour, stirring a few times and making sure they all get down into the water.
Onions and garlic.
Herbs and shpisches!
Sautee the onions and garlic with the herbs and shpisches, but not bay leaves, until caramelizing.
Add the meat and turn the heat up. Brown it while breaking it up.
Meat is nicely browned.
Rye and porter. (Have a few sippes! I did!)
Deglaze with the rye.
Add the porter and reduce until the alcohol is gone.
Put the chiles and chili liquor in the blender and blend the everloving fucke out of itte.
Add the chile puree.
Add the tomatoes and bay leaves, and four tablespoons of salt, and simmer on low for a long time, stirring every half hour to prevent burning on the bottom.
Drain the beans and add them after the meat is pretty tender, about three or four hours. Simmer for another hour. Additional salt to taste.