 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
|
I tried it because I had a lot of wasabi on hand and wanted something new to do with it, tweaking the original recipe to my liking and to what I had on hand. This is a very thick and flavorful chili, DH said it was better than his. Ingredients:
4 tablespoons vegetable oil, divided |
2 onions, chopped |
4 garlic cloves, minced |
1 lb ground beef |
3/4 lb ground sausage |
1 (14 1/2 ounce) can diced tomatoes, undrained |
12 ounces beer |
1 cup strong brewed coffee |
2 (6 ounce) cans tomato paste |
1 (14 ounce) can beef broth |
1/4 cup chili powder |
1 tablespoon ground cumin |
1/4 cup brown sugar |
1 teaspoon dried oregano |
1 teaspoon cayenne pepper |
1 teaspoon ground coriander |
1 teaspoon salt |
1 tablespoon wasabi paste |
3 (15 ounce) cans kidney beans |
2 anaheim chilies, chopped |
1 serrano pepper, chopped |
1 habanero pepper, sliced |
Directions:
1. Place 2 tablespoons of oil in a large pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste, and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover, and simmer.
2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano, and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
3. Stir in remaining 2 cans of beans and cook 45 minutes more.
|
|