Tex-Mex Chili

Wash and pick over beans. Place in bowl with enough water to cover; let soak 8 hours or overnight.

Heat 2 tablespoons of the oil in large noncorrosive Dutch oven over medium heat to rippling. Add chorizos; sauté slices until crisp and golden brown on both sides, about 10 minutes. Transfer with slotted spoon to plate or to paper toweling to drain, if desired.

Wipe out Dutch oven. Add remaining 3 tablespoons oil; heat over medium heat to rippling. Pat beef cubes dry with paper toweling. Add, a few pieces at a time, to Dutch oven; sauté until well browned on all sides, about 5 minutes. Transfer with slotted spoon to plate with chorizos; reserve. Repeat with remaining beef.

Heat oven to 350°F.

When all beef has been browned, reduce heat under Dutch oven to medium low. Add onions, green peppers, jalapeno pepper, and garlic to Dutch oven; sauté until onion is slightly softened, about 5 minutes. Return chorizos and beef to Dutch oven. Stir in chili powder, masa harina, dried red pepper, and cumin; mix well. Add beef stock, fresh tomatoes, canned tomatoes with their liquid, salt, and pepper; heat over medium heat to boiling. Remove from heat; cover and place in oven. Cook until meat is tender, 2 to 2-1/2 hours.

Meanwhile, drain beans. Place in large heavy saucepan with water to cover by 2 inches; heat over medium-high heat to boiling. Reduce heat to low; simmer, covered, until beans are tender, about 1 hour. Drain.

Remove Dutch oven from oven; stir beans into meat mixture. Taste for seasoning; adjust if necessary. Return to oven and bake, uncovered, until thickened and slightly crusty, about 30 minutes. Serve immediately, garnished with fresh cilantro sprigs.