Brisket, Chorizo And Black Bean Chili

• 1 pound dry black beans (soaked 2-24 hours, drained, rinsed, covered by 2+ inches of water and simmered for 20 minutes with 2 t salt and then drained and rinsed again.
• 8-10 dried milder chiles(I prefer pasilla but ancho and guajilla are fine) stems and seeds removed and then broken into pieces and ground fine in a spice grinder
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon dry oregano
• 1/2 teaspoon dry thyme
• 2 teaspoons salt
• 1 tablespoon fennel seeds
• 1 1/2 pounds brisket (previously cooked and cut into pieces no larger than 1 inch)
• 1 1/2 pounds mexican style chorizo (not cooked), casing(s) removed
• 2 sweet red bell peppers charred all over on a grill, stove top or broiler, skins, stems and seeds removed and diced
• 2 large or 3 medium onions diced
• 6 thick slices of bacon. diced
• 2 large cans (28-32 oz.) tomatoes. Add all juice and crush by hand or whirl in the food processor
• 6 ounces dark chocolate
• 2 chipotle chilies in adobo (stems and seeds removed with a knife and fork) and then pulsed in a food processor with one bottle of dark beer
• 1 bottle dark beer...see above
• 1 teaspoon sugar

1. In a dry skillet toast and then grind in a spice grinder the coriamder, cumin and fennel seeds.rnIn another skillet in bacon fat or oil cook chorizo in batches making sure to thoroughly brown. After it's cooled you can pulse it in a food processor to break it into small pieces. Make sure your brisket however cooked is also thoroughly browned. If you don't want to cook a whole brisket and/or don't have any left from a recent meal you can use chuck or shoulder roast cut into 1 inch cubes and thoroughly browned.
2. put the diced bacon in a large pot or dutch oven and brown. Add onion and soften.rnAdd ground chilies and stir for a minute. Add brisket and chorizo and stir for another minute. Add remaining dry spices, salt and sugar and stir for another minute. Add tomatoes and sweet peppers and simmer, stirring occasionally for 5 minutes.rnAdd beans and beer/chipotle mix, stir once and then simmer for twenty minutes.rnAdd chocolate, stir once and simmer 5 more minutes.rnIn the summer if I know the chili will be consumed within a day I'll often add the shaved kernels of 3 ears of sweet corn.rnFeel free to garnish with sliced jalapenos, sour cream, cheese, pasta (I prefer macaroni over spaghetti), fritos, a slice of good cornbread etc.

black beans, guajilla, coriander seeds, cumin seeds, ground cinnamon, ground cloves, oregano, thyme, salt, fennel seeds, brisket, mexican style chorizo, sweet red bell peppers, onions, bacon, tomatoes, chocolate, chilies, sugar

Taken from food52.com/recipes/23793-brisket-chorizo-and-black-bean-chili (may not work)