Galley Wench's Spice-Sea Chili |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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UPDATE 9/09 Finished! This has been a work in progress, but I finally found the perfect formula for chili . . . spicy, but not mouth burning hot! Can't wait for the next chili cook-off! Ingredients:
1 lb ground beef, lean |
1/2 lb lean pork sausage (i use jimmy dean) |
1 tablespoon vegetable oil |
1 (15 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
2 (15 ounce) cans black beans, divided |
1 large fresh poblano pepper, diced |
1 medium diced onion |
2 garlic cloves (pressed) |
1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste) |
1 teaspoon adobo sauce (adjust to taste) |
1 tablespoon ground cumin powder (adjust to taste) |
1 tablespoon chili powder (adjust to taste) |
1 tablespoon ground ancho chili (adjust to taste) |
1 teaspoon oregano |
1 tablespoon cocoa (i use hershey's dark cocoa) |
12 ounces beer, dark (or broth, use as needed) |
1 tablespoon brown sugar |
1/4 cup cilantro, chopped (optional) |
1 lime, juce of |
cilantro cream (cilantro cream) |
sour cream |
cilantro |
Directions:
1. In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
2. Add poblano pepper and cook for about 2 minutes.
3. Stir in tomatoes, tomato sauce, brown sugar, 1 cup beer and one can of black beans.
4. Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
5. Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding additional beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
6. Drain the remaining can of beans and lightly mash.
7. To thicken, add the crushed black beans and adjust spices and liquid as needed.
8. Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
9. Garnish with Cilantro Cream Recipe /171578.
10. Serve with cornbread or tortillas.
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