Stuff You Need
2 tps olive oil
2 white onions, chopped
3 cloves garlic, minced
1 lb Italian turkey sausage (I used links, casing removed)
1 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 C prepared instant coffee (any strong coffee works too, if you’re not a fan of ic)
2 (6 oz) cans tomato paste
12 oz beef broth
1/2 C dark brown sugar
3 Tbs chili powder
1 Tb cumin
1 Tb cocoa
1 tsp oregano
1 tsp ground cayenne pepper
1 tsp coriander
1 tsp salt
30 oz kidney beans (roughly 2 cans)*
30 oz cans black beans (roughly 2 cans)*
4 chili peppers, chopped (Poblanos are my favorite—I do 3 Poblanos and 1 Habanero for heat)
* Alternatively, buy dry beans. Then soak and cook them as needed. This requires a bit of planning ahead, but is a cheaper and healthier option.
What You Need To Do With It
In a stock pot, heat the oil.
Cook onions and garlic, until the onion is transparent. Move to a small bowl.
Add the beef directly, season, and cook until brown, then drain.
Finally, season and cook the turkey sausage until brown. If you've used links, remove the casings prior to cooking then crumble while they cook. If you’re lucky, you’ll find ground turkey Italian sausage. I can never find it ground though. Drain, if necessary.
Add the onions, garlic, beef, and sausage back into the pan.
Next, add the tomatoes, beer, coffee, tomato paste and beef broth. Then stir in all the dry spices. Don’t worry about the alcohol in the beer; it all cooks off leaving your meat with amazing flavor!
Add all your beans and the chopped peppers. Give it a big stir.
Reduce heat and simmer for 2 hours. Stir occasionally, adding more beef broth as needed.
Serve! You can be fancy and have a toppings bar--shredded cheese, chopped scallions, guacamole chunks, sour cream, etc. Or whip up cornbread muffins, my favorite! Or have a side of tortilla chips. Or, just serve the chili and call it done :)
Play with the peppers and dry spices and adjust to suit your taste. Remember, if you remove the seeds and core of the peppers, you knock out a lot of the heat but keep the flavor. I like heat, so I don't do that.
Leftover chili is great for chili dogs or chili burgers or chili fries or nachos...get the idea?
I'm still working on a crock pot option.
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