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Ultimate Tostada Bar: Flank Steak Chili with Chorizo and Black Beans

Ultimate Tostada Bar: Flank Steak Chili with Chorizo and Black Beans


  • 4-5 ancho chili peppers, stemmed and seeded

  • 2 cups beef stock

  • 2 tablespoons vegetable or olive oil

  • 1 1/2 pounds flank steak, chopped into small dice, drained on paper towels

  • McCormick brand Montreal Steak Seasoning or salt and coarse black pepper

  • 2 links fresh Mexican chorizo, casing split or about 1/3 pound Spanish chorizo, casing removed and chopped

  • 1 large Spanish onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 large fresh bay leaf

  • 1 1/2 teaspoons ground cumin (half a palmful)

  • 1 1/2 teaspoons ground coriander (half a palmful)

  • 1 teaspoon dried oregano (1/3 palmful)

  • 2 tablespoons tomato paste

  • 1 bottle Negra Modelo beer

  • 1 can black beans, rinsed and drained


Stem and seed the anchos; simmer in beef stock to soften. Puree in a food processor and reserve. In a Dutch oven, heat the oil, a couple of turns of the pan, over medium-high heat. When the oil smokes, add the beef and brown well. Season with steak seasoning or salt and pepper, add the chorizo and render or brown a couple of minutes more. Add the onion and garlic, bay leaf, cumin, coriander, and oregano and cook to soften the onion, 4-5 minutes. Stir in the tomato paste, cook for 1 minute, then add the beer and deglaze the pan. Add the ancho puree to the chili and stir in the beans. Simmer at a low bubble to thicken.