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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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A tasty chili with south-of-the-border influences. It contains beef, pork, and lamb. Some ingredients are quite surprising and bring further depths of flavor that widen the palette! Ingredients:
2 teaspoons bacon drippings |
2 onions, chopped |
3 garlic cloves, minced |
1 lb beef stew meat, cut in 1 inch cubes |
1 lb pork stew meat, cut in 1 inch cubes |
1 lb lamb stew meat, cut in 1 inch cubes |
16 ounces medium hot salsa |
12 ounces beer (mexican or central american lager) |
1 cup strong coffee |
1 (14 ounce) can beef broth |
2 (6 ounce) cans tomato paste |
1/2 cup brown sugar |
3 arbol chiles, diced |
1 ancho chili, diced |
2 chipotle peppers, diced |
1 tablespoon adobo sauce (from can of chipotles) |
1 tablespoon whole cumin seed, toasted and crushed |
1 teaspoon whole coriander seed, toasted and crushed |
1 tablespoon chili powder |
1 teaspoon salt |
1 dash cinnamon |
4 ounces semi-sweet chocolate chips |
3 (15 ounce) cans kidney beans |
30 tortilla chips |
Directions:
1. In a small frying pan, toast the whole cumin and coriander until you see small whisps of smoke. Immediately grind the spices in a morter and pestle or dedicated coffee grinder (or crush in some other manner).
2. In a large pot, quickly brown the meat in the bacon drippings. Add the onions and garlic and continue to cook until the onions become slightly translucent.
3. Add salsa, coffee, beer, beef broth, and tomato paste. Stir to combine.
4. Add spices, salt, and chocolate. Stir to combine.
5. Add 2 cans of kidney beans and chilis. Stir to combine.
6. Add tortilla chips. Stir to combine.
7. Reduce heat, cover, and let simmer for 1 1/2 hours.
8. Add remaining can of kidney beans and simmer for another 30 minutes.
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