Black Bean and Beef Chili

4 slices minced bacon
1/4 cup extra virgin olive oil
2 lbs. Cates ground beef or cubed beef for stew, cut into 1/4 inch cubes
1 large red bell pepper in small dice
2 poblano peppers, minced
1 jalapeno pepper
2 Tbsp chipotles in adobo or refreshed dries chipotles
1 minced yellow onion
2 minced shallots
2 ribs minced celery
1 minced leek
2 fresh bay leaves
5 Tbsp minced cilantro
8 cloves sliced garlic
5 Tbsp chile powder
3 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp chopped fresh oregano
1/4 cup sherry
1 16 oz can chopped tomatoes in their own juice
1 lb dried black beans
2 qts extra rich chicken stock


Place oil and bacon in a large pot over medium heat. Cook until bacon is crispy and rendered. Add beef and saute until browned. Add peppers, chiles, onions, shallots, celery, leek and garlic. Saute until onions are translucent. Add fresh and dry herbs and spices. Saute a few minutes more. Add sherry and tomatoes, simmer until reduced by 2/3's. Place beans and stock into pot. Bring to boil and reduce heat to simmer beans until very tender - approx 2 to 2.5 hours, stirring frequently and adding more stock if needed. If beans are done and mixture is too thin, you can thicken chili with 3 Tbsp corn flour mixed with 2 Tbsp water, drizzling and wisking until desired consistency is achieved. Season with salt and pepper. Serve with limes, minced onions and tortillas.