4ozoriginal Cholaca pure liquid cacaocan substitute raw or sweet as desired
2tbsporganic chili powder
1tbsporganic garlic powder
1tbspdried pasilla powder
Extra virgin olive oil
Kosher salt to taste
In a 10″ dutch oven, pour enough extra virgin olive oil to coat the bottom liberally. Heat over high heat until oil is hot but not smoking.
Add the beef and season with kosher salt. Cook beef on high heat, stirring occasionally, until caramelized on all sides.
Add the carrots, onion, and peppers. Reduce heat to medium and cook, stirring occasionally, until onions are translucent. (You likely will have to add more olive oil at this stage if all the oil has burned off while cooking the beef.)
Stir in the chili powder, garlic powder, and pasilla powder. Cook 1 minute, stirring constantly.
Add the tomatoes, Cholaca, beans, and water. Crank the heat back to high and bring to a simmer, stirring periodically.
Reduce heat to low and cover tightly.
Cook covered on low, stirring every once in a while until the beef pulls apart easily with a fork.
Taste and season with kosher salt if needed.
Smile. Because you rock for making Cholaca Camp Chili!
Try not to eat it all standing at the stove. Your campmates are likely hungry too.