Jen's Chili
Jennifer Masterson
A great meal for a cold night and for tailgating parties
ingredients
- 4 tablespoons vegatable oil
- 2 chopped onions
- 4 garlic cloves minced
- 1 lb ground beef (or 1.5lbs)
- 3/4 lb italian sausage (or 1 sausage)
- 1 can (14.5 ounce) peeled and diced tomatoes with juice
- 1 can dark beer (New Castle, Alaskan Brewery’s smoked porter, AmberBock)
- 1 cup strong brewed coffee
- 2 (6 ounce)cans of tomato paste
- 1 (14 ounce)can beef broth
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1-2 tablespoons wasabi paste
- 3 (15 ounce) can kidney beans
- 2 Anaheim chile peppers chopped
- 1 Serrano pepper chopped
- 1 Habanero pepper, sliced
- 1 bag cheddar shredded cheddar cheese
- 1 sour cream
- 1 bag Frito’s
directions
- 1
Place 2 tablespoons of 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 one can of beans, bring to a boil, then reduce heat, cover and simmer.
- 2
In a large skillet over medium heat, heat remaining oil. Cook Anaheim, Serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
- 3
Stir in remaining 2 cans of beans and cook 45 minutes more.
- 4
Serve with sour cream, cheese and Frito’s
notes
per serving: 537 calories, 24g fat, 51.9g carbs, 14.5g dietary fiber, 28.2g protein
Source: Jennifer Masterson
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