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2 lbs beef (round, shank, flank, or skirt steak) cut into 1-inch chunchs
1 4 1/2 to 5 lb chicken, quartered and
skinned
2 tablespoons kosher salt
1 tablespoon black pepper (add more to taste)
1/4 lb thick cut bacon, diced
6 serrano, Thai, or other dried chiles -- stems and seeds removed, flattened
2 cups full-bodied wine (Spanish
Garnacha, cabernet, syrah, or merlot)
6 cups beef broth
4 cups water
1/2 lbs dried beans (great northern or
small limas)
1 3/4 lbs Yukon Gold (or other waxy) potatoes,, peeled and cut into 1-inch chunks
2 1/2 cups chopped
yellow onions
1 cup finely diced carrots
1 1/2 fresh corn kernels
10 oz. fresh okera, sliced into 1/2-inch
thick rounds or 10 0z. sliced frozen okra, defrosted
3 cups chopped red bell pepper
3 1/2 cup chopped green bell
pepper
3 cups chopped fresh tomatoes
2 1/2 cups canned crushed tomatoes and juice
1 1/2 cups chopped fresh
flat-leaf parsley
1 small lemon, thinly sliced
5 cloves garlic, peeled and crushed
Season chicken and
beef with salt and pepper. Scatter the diced bacon in an 8-quart stockpot. Stir bacon over medium heat until golden
brown, about 3 minutes. Transfer bacon to bowl. Pour off fat except but leave 2 tablespoons in the pot.
Return pot to burner add chilies and gently toast until they release some of their fragrance, about 30 seconds. Remove
chilies and reserve in the bowl with the bacon.
Add beef to pot in batches, don't crowd the pieces, turn as
each side becomes golden brown. Add reserved bacon fat by teaspoons if the pot ecomes dry. Transfer the beef to
the bowl with bacon and chilies. Add chicken and brown, transfer to the bowl with the beef and chiles.
Add
wine to pot, scraping the browned bits from bottom. Bring wine to a boil and reduce by 1/4. Add broth, beans,
reserved beef, chicken, bacon, and chilies to the pot and cover. Bring to a simer, then turn the heat to low, cover
and simmer for 1 1/2 hours, until beans are tender and the stock has concentrated.
Add all the vegatables and additional
seasoning if necessary, turn to low, and simmer uncovered until the potaotes can be easily pierced.
Stir in the
parsley, lemon, and garlic, adjust seasoning.
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