10 1⁄2 ounces goat cheese

2 tablespoons pureed chipotle in adobo sauce

1 cup plus 2 tablespoons heavy whipping cream

Juice of 1⁄2 lemon

Juice of 2 limes

Zest of 1⁄2 lime

1⁄2 teaspoon kosher salt

 

2 tablespoons Texas Chili Spice Mix (see below)

1⁄4 cup canola oil

2 pounds skirt steak

2 teaspoons kosher salt

1⁄3 pound sliced bacon, diced

4 cups finely diced yellow onions

2 cups finely diced green peppers

1⁄2 cup chopped garlic

1 28-ounce can crushed tomatoes, drained

2 tablespoons dark brown sugar

2 tablespoons dried Mexican oregano

2 tablespoons Texas-style chili powder (use 3 to 4 tablespoons for a thicker chili)

3 tomatillos, rinsed and diced

3 tablespoons corn masa flour (recommended: Masaca)

2 tablespoons pureed chipotle in adobo sauce

5 cups beef broth

2 16-ounce cans black beans

1⁄2 bunch cilantro, coarsely chopped, divided

1 13-ounce bag tortilla chips, crushed

 

1. Combine all the ingredients for the chipotle cream — except for the zest — in a food processor. Process until evenly incorporated.

2. Remove to a medium bowl and fold in the zest. Refrigerate for at least 2 hours before serving.

3. Mix the Texas Chili Spice Mix with the oil to make a paste. Dust the skirt steak with salt, then baste with the paste.

4. Marinate for 1 hour and then grill over high heat to medium rare. Set aside and allow to rest.

5. In a large, heavy-bottom pot, render the diced bacon until it is crispy. Add the onions, green peppers and garlic, and sauté until slightly brown.

6. Add the tomatoes, brown sugar, oregano, chili powder, tomatillos, flour, and chipotle. Heat for 3 minutes, or until the mixture begins to thicken.

7. Add the beef broth, bring to a boil, and reduce to a simmer. Simmer uncovered for 1 hour.

8. Cut the steak against the grain into small cubes. Add the steak and beans to the chili, and simmer for an additional 20 minutes.

9. Add most of the chopped cilantro and serve over crushed tortilla chips with a dollop of chipotle cream and a sprinkling of fresh cilantro on top.

 

Makes 1 cup

 

2 tablespoons guajillo chili powder

2 tablespoons chipotle powder

6 tablespoons ground cumin

4 tablespoons dry Mexican oregano

4 tablespoons sweet paprika

 

Combine all the ingredients in a medium mixing bowl. Transfer to a covered container and store in a cool, dry place. 

 

Serves 4 to 6