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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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For times when plain old chili just won't do. Note: There's plenty more beans than there is beef in this recipe, and the measurements are just rough estimates of what I used, feel free to use whatever you like! Ingredients:
1 large onion, small dice |
4 garlic cloves, minced |
1 anaheim chili (or another fairly spicy pepper) |
2 tomatoes, skinned and chopped into a smallish dice |
1 lb ground beef |
3 cups brewed coffee (do not make it horribly strong or this will kill your chili) |
3 cups beef broth |
2 (156 ml) cans tomato paste |
1 tablespoon brown sugar |
2 tablespoons cocoa powder |
1 tablespoon worcestershire sauce |
4 tablespoons chili powder |
1 teaspoon cumin |
1/8-1/4 teaspoon cayenne pepper (or more) |
3 -4 tablespoons louisiana hot sauce (or whatever you like best) |
1 big bay leaf |
1/2 teaspoon freshly cracked black pepper |
1 1/2 teaspoons coarse sea salt |
1/3 cup navy beans |
1/3 cup black-eyed peas |
1/2 cup pinto beans |
3/4 cup kidney bean |
Directions:
1. In a large, heavy pot , over medium, medium-highish, sautée onion and Anaheim chili pepper in a couple of Tbsp of oil When they soften, add tomatoes and cook for a minute or so, then add garlic and cook till it becomes fragrant.
2. Stir in a little bit of the beef broth, enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed.
3. Add the ground beef (I do not like to brown it in the pan, because I like little pieces of meat, not huge chunks, but you can do what you want), and break it up with a spatula until it’s bitsy little pieces.
4. Add all remaining ingredients, and when it comes to a simmer, turn heat to low, cover with the lid ajar, and let cook for an hour or so (at least!), make sure to stir often though.
5. Check seasoning and serve with cornbread.
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