In 2008, Sarah Karnasiewicz, the then Senior Editor of Saveur Magazine stumbled through the Land of Enchantment visiting the best "filling stations" - service stations which also provide quite the culinary surprise. One of the filling stations she found most impressive was Bode's, where she obviously tasted the cheeseburger, exclaiming "Bode's may make the world's best cheeseburger: a half pound of ground steak smothered in fresh New Mexico green chilies" in the photo section of the article.
True, they have some good grub, but they also carry (and will ship to you) some of the special spices and chilies needed to make this fabulously fresh and spicy dish.
2 T Extra Virgin Olive Oil
1 T bacon grease
2 jalapeños, minced
2 Anaheim chilies, roasted, peeled and chopped
2 Poblano chilies, roasted, peeled and chopped
1 yellow onion, chopped
1 small head of garlic, minced
3/4 lb ground turkey
3/4 lb ground pork
1/2 lb Italian sausage; squeezed from the casings
1 t hot paprika
1 1/2 t ground cumin
1 t ground coriander
1 t cayenne pepper
1 t garlic powder
1 T chipotle powder
1 t kosher salt
1 t freshly ground black pepper
24 oz plum tomatoes
2 T tomato paste
2 c chicken stock
1 c dried pintos
2 (15.5 oz) cans kidney beans, with juice
12 oz dark brown beer
(1) In a large stockpot over medium-high heat, melt bacon grease with the olive oil. Add jalapeño, chilies and onion, and cook until caramelized - about 5-7 minutes. Add garlic and sauté until fragrant (1minute at the most because garlic burns quickly and then your dish is ruined).
(2) Time to add the meat. Add the turkey and let it brown in chunks. Then add the pork and the italian sausage, taking care not to break up the chunks of turkey. Brown all the meat - about 7 minutes
(3) Add paprika, cumin, coriander, cayenne, garlic powder, chipotle, salt & pepper. Stir and cook for about 1m. Then add tomatoes and tomato paste and stir for 2 minutes.
(5) Add chicken stock, beer and beans and bring to a boil. Turn down to a simmer and cook for about 2 hours, stirring occasionally.
Serve over rice
Serve with a dollop of sour cream and shredded cheddar
Serve with Jalapeño Cornbread
Cocktail Accompaniment: Your favorite Mexican beer - Ours is Victoria (at the moment)