My chili

I’ve been tinkering with this recipe for quite a few years now, and after some requests, thought it might be time to release it into the wild for others to enjoy. ^_^

2 pounds stew beef
1 pound ground meat (buffalo, turkey, or ~94+% beef)

1 large red onion, coarsely chopped
1 head of garlic cloves, peeled and halved
4 Tbsp of garlic, minced
2 red bell pepper, seeded and coarsely chopped
6 habanero chilies, thinly sliced across
6 serrano chilies, sliced across, ~0.4-0.5″ thick

2  14.5oz can crushed tomatoes
1 6oz can tomato paste

1 bottle of ale
1 C coffee
1-1/4 C beef stock

3 Tbsp brown sugar
1 Tbsp cocoa powder
1 tsp cinnamon, heaping
2 Tbsp cumin, heaping
1 tsp coriander, heaping
4 Tbsp chili powder

1  15oz can black beans
2  15oz can pinto beans

Add all ingredients except meat to the crock pot. Stir together gently.
Brown the ground meat, saving the cooked off fat. Put ground meat in crock pot, stirring it in.
Sear the stew beef in the fat from the ground beef. May have to drain some fat off while browning, depending on the fat content of the stew beef.
Once seared, drain off fat, then add the stew beef to the pot, once again stirring everything together.
Cover the crock pot and set to low heat. Cook for 24 hours.

Notes:
– The amount of minced garlic can be lowered if you’re not a fan. I’d recommend at least 2 tablespoons of it though.
– Add chilies at your own discretion. My wife and I have pretty high tolerance of spice. A lot of people don’t. Try starting out with 1 habanero and 2-3 serrano peppers.
– Be sure the coffee is strong. The meat soaks up a bit of the flavor. I usually brew a cup of espresso, but something like a moka pot or french press should suffice.
– My crock pot gets up to a modest simmer on low when running for any extended length of time.

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