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One reason why I’m often reluctant to follow recipes is that I love surprises. I’m fascinated by the experimentation of unexpected ingredients and unorthodox combinations.
I discovered an unconventional chili recipe on allrecipes.com. Ground beef, check. Tomatoes, check. Beans, check. Brewed coffee…dark beer…wasabi…WHAT? I’m listening.
After a few dozen raving reviews on allrecipes, I decided to go for it.
I’m so glad I did. This was a chili to remember…especially when served up with sour cream, shredded cheese, diced avocados, and chopped red onion as toppings. Add a few friends, a running fountain, and a cool Fall evening under the arbor, and you’ve got yourself one extraordinarily unordinary meal at home.
adapted from allrecipes.com
4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
2 pounds ground beef
3/4 pound sausage
3 (14.5 ounce) cans peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
2 cups beef broth
1/3 cup chili powder
1 1/2 tablespoon ground cumin
1/3 cup brown sugar
2 teaspoon dried oregano
2 teaspoon cayenne pepper
1 1/2 teaspoon ground coriander
2 teaspoon salt
1 tablespoon wasabi paste
2 cans kidney beans
2 cans pinto beans
1 serrano pepper, chopped
1 jalepeno pepper, sliced
Place 2 tbs. oil in a large pot and place the 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 two cans of beans, bring to a boil, then reduce heat, cover and simmer.
In a large skillet over medium heat, heat remaining oil. Cook serrano and jalepeno peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
Stir in remaining 2 cans of beans and cook 45 minutes more.
Find the original recipe here.