Serves: 60
Total Calories: 73

6 dried ancho hot chilies (similar or same as dried poblano peppers)
1/4 cup olive oil
6 pounds boneless pork shoulder finely chopped
8 pounds boneless beef chuck cut int 1/2 inch cubes
1 pound pork or turkey bacon chopped
4 large onions chopped
12 cloves garlic minced
1/4 cup cumin
1 tablespoon plus 1 teaspoon chili powder
1/4 cup dried oregano
3 bay leaves
3 (28-ounce) cans whole peeled tomatoes breifly pulsed in blender
6 (12-ounce) bottles beer (I like dark beer)
2 pounds beef neck bones
6 (15-ounce) cans black beans drained
1/4 cup distilled white vinegar
8 ounces dark chocolate chopped
salt

Toast the dried chilies in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Transfer chilies to a bowl; cover with boiling water. Set aside.

Heat olive oil in a 15” or larger Dutch oven over medium-high heat and working in batches, brown pork and beef until browned. Transfer meat to a plate as it is browned.

Meanwhile, put chilies and 2 cups soaking liquid into a blender; puree. Reduce heat to medium-low. Add bacon and cook until browned, remove bacon and save for later, then add onion and garlic to the bacon fat and cook, stirring often until softened, 10 to 12 minutes. Stir in cumin, oregano, chili powder (if using), bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute, add chile puree and raise heat to medium-high; cook, stirring for 2 minutes.

Return meat to pot. Add 1 ½ Tbs. salt, tomatoes, beef bones, and beer. Bring to a boil then reduce heat to medium-low Simmer, stirring occasionally, 1 1/2 hours. Add strained and rinsed black beans and cook for another 30-45 minutes. Discard beef bones and bay leaves. Add vinegar and chocolate chunks and stir until chocolate is melted. Add the reserved bacon to your bowl at the end if you like it crispy, or toss it in the pot and stir if you like it softer.

Nutritional Facts:

Serves: 60
Total Calories: 73
Calories from Fat: 23

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Quick Baked Beans for a Crowd
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Ancho Chili for a Crowd
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