Recipe:Bi-Gender Chili

Bi Gender Chili – chocolate for the ladies/beef and beans for the men-(Grunt)

32 ounces (4 cups) water 4 onions, chopped and lightly sauted 2 cloves of garlic, chopped 2 cans (14 oz / 400 g each) tomatoes 1 red sweet pepper, chopped 2 teaspoons oregano 2 bay leaves 3 cans (14 oz / 400 g each) black beans, drained 16 oz bittersweet chocolate 16 ounces tomato sauce 14 ounces salsa verde (green salsa) 4 oz pure ancho chile powder 2 tablespoons ground cumin 1 teaspoon ground cilantro 1 tablespoon smoked Spanish paprika 1 tablespoon salt 1/2 tablespoon ground black pepper 1 tablespoon Chipotle powder 3 pounds flank steak, diced 10 ounces Rotel diced tomatoes and green chiles, drained 1/2 jar Dr Gonzo's pepper mash 2 tablespoons Dr Gonzo's Dragonz Tears 1/2 cup warm water 1/4 cup fresh masa flour Serves / YieldsApproximately 1 Gallon Preparation InstructionsFill a pot (8 qt recommended) with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature. In a separate frying pan, cast iron preferred, rapidly sear the flank steak cubes over high heat. Add the meat and dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover. Cook for 2 Hours, stirring every 15 minutes. Just before the 2 hour mark, mix together the warm water and masa flour to make a pasty fluid. Then, add it along with the diced tomatoes & chiles, pepper mash, dragonz tears, black beans. Cover and cook an additional 30 minutes. Stir once at the 15-minute mark.

Garnish with sour cream, lime or orange wedges, wedge of dark semisweet chocolate