I like bigger, substantive pieces of meat in this chili, but feel free to cut the meat in smaller pieces if you'd prefer!
1 cup dried pinto beans, soaked overnight
1 cup red kidney beans, soaked overnight
16 ounces shoulder pork roast, cut in 1/2 inch to 1 inch pieces
1 pound chuck roast, cut in one-inch pieces
2 tablespoons canola oil
4 cloves garlics, minced
2 medium onions, diced
4 peppers anaheim peppers
4 poblano peppers, stemmed, seeded and diced
1 jalapeño pepper, sliced, seeded and diced
2 tablespoons unsweetened cocoa powder
3 tablespoons red chili powder
1 tablespoon cumin
1 teaspoon coriander seed, toasted over low heat and ground
1 tablespoon tomato paste
2 cans chipotle in adobo, diced, plus one tbl additional sauce from can
28 ounces crushed tomatoes
3 cups boiling water
Bring the soaked pinto and red kidney beans to a boil in 8 cups of water. Boil for 20 minutes or until beans are tender. Drain and set aside.
In a dutch oven or other heavy bottom stock pot, over medium high heat, brown the meat in batches, about a half pound at a time, so as not to crowd the pan, until browned on all sides, 6-8 minutes. Set the meat aside.
Add the canola oil to the hot pan, followed but the onions, garlic, and all three peppers, and cook, stirring frequently, until the vegetables soften and the onions become translucent, approximately ten minutes.
Reduce the heat to heat to low, and push the vegetables aside, clearing a small circle on the bottom of the pot. Add the cocoa powder, chile powder, cumin and ground coriander, and stir a bit, letting the spices toast on the heat for a minute. Add the tomato paste, chipotle pepper and the adobo sauce, and let those toast over the heat for a moment as well. Stir to combine with the rest of the ingredients, and turn the heat back up to medium. Add the canned tomatoes three cups of water and bring the mixture to to a boil.
Add the meat back to the pot and reduce the heat to low or medium low, just to maintain a gentle simmer.