3 pounds stew meat or beef brisket, cut in 1-inch cubes
½ pound chorizo sausage
1/4 cup olive oil
¼ cup AP Flour
2 cups chopped yellow onions
6 large garlic cloves, minced
4 minced chipotle peppers minced w/ adobo sauce
1 jalapeno seeded and minced
2 green pablano peppers seeded and diced
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 large cans of crushed tomatoes with juice
4 cups beef stock or water
Salt and freshly ground black pepper
1 cup strong coffee
2 (15 -ounce) cans kidney beans
2 (15 –ounce) cans black beans
2 tsp. dried cilantro
Pat the beef dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides (about 5 minutes). About half way through add the chorizo and brown with the beef. Dust the meat with flour and cook an additional 3 minutes. Transfer the meat to a separate bowl and set aside.
Sauté the onion, garlic, chipotle peppers, pablano peppers, and jalapeno peppers in the same oil over medium heat for 5 minutes. Add the cayenne pepper, and cumin and sauté for 1 minute. Add the tomatoes with their juice, the beef stock or water, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste.
Add the coffee, cover the pot and simmer uncovered for 1 more hour.
Add the kidney beans and black beans, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, and grated cheddar cheese.