Chili Con Carne

• 1 pound dried pinto beans, soaked according to package directions
• 1/4 cup plus 3 tablespoons corn oil
• 3 1/2 pounds plum tomatoes (about 18)
• 2 1/2 pounds medium yellow onions (about 7), stem ends trimmed, quartered lengthwise with skins left on
• 10 garlic cloves (skins left on)
• 4 mulato chiles
• 3 ancho chiles
• 1 14 1/2-ounce can low-sodium beef broth
• 1 cup water
• 5 pounds ground round or ground chuck
• 1 tablespoon coarse salt
• 2 ounces Mexican chocolate or semisweet chocolate, chopped
• 1/2 teaspoon freshly ground black pepper
• Lumpy Guacamole (recipe follows)
• 6 ripe Hass avocados
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 4 plum tomatoes, finely diced
• 1 medium onion, finely diced
• 1 jalapeno pepper, minced (with seeds, if desired)
• 3 garlic cloves, minced
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper, or to taste
• (makes 6 cups)

1. Drain and rinse the soaked beans, and place them in a large saucepan with water to cover by 2 inches.
2. Bring to a boil, reduce heat, cover, and simmer gently until the beans are tender, about 1 1/2 hours.
3. (You can prepare the beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
4. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium heat; add the tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes.
5. Cover the pan, reduce heat to medium-low, and continue to cook, turning, until the tomatoes have softened, 7 to 8 minutes more.
6. Transfer to a large bowl.
7. When cool enough to handle, peel and core the tomatoes.
8. Place the tomato flesh in a clean bowl, and reserve.
9. While the tomatoes cool, place two-thirds of the onion quarters in the same skillet with 2 tablespoons of the oil.
10. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes.
11. Transfer to a bowl to cool.
12. Repeat with the garlic cloves, remaining onion, and another tablespoon oil.
13. When cool enough to handle, peel the garlic and onion, cutting off and discarding roots and peels and adding the flesh to the bowl with the tomato.
14. Transfer the vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth.
15. Set aside in a large bowl.
16. Tear the chiles in half, and discard the stems and seeds.
17. In the same skillet over medium heat, toast the chiles in the remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes.
18. Transfer to the blender.
19. Bring the broth and water to a boil, pour over the chiles, and let stand until the chiles are pliable, about 5 minutes.
20. Puree the chiles and broth, and stir into the tomato mixture.
21. In a 7-quart Dutch oven over medium heat, cook one-third of the meat, breaking it up with a spoon and stirring occasionally, until nicely browned, about 8 minutes.
22. While the meat is cooking, brown another third of the meat in the skillet.
23. Then add that batch to the first in the Dutch oven.
24. Stir the tomato mixture into the meat in the Dutch oven.
25. Brown the remaining beef in the same skillet; add to the Dutch oven.
26. Drain the cooked beans; add them to pot with the salt.
27. Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until the meat is tender and the sauce is thick, about 1 1/2 hours.
28. Stir in the chocolate; season with pepper.
29. Serve with the guacamole.
30. Halve the avocados, and remove the pits.
31. Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl.
32. Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic.
33. Season with salt and pepper.

pinto beans, corn oil, tomatoes, yellow onions, garlic, mulato chiles, chiles, beef broth, water, ground round, coarse salt, chocolate, freshly ground black pepper, avocados, lime juice, lemon juice, tomatoes, onion, pepper, garlic, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/chili-con-carne-392268 (may not work)