brok3n
Forum Member
Not sure how many of you fellas cook, but I made some wicked chili the other night and figured I would post the recipe in case anyone was feeling adventurous to try it out.
* 4 tablespoons vegetable oil, (I used olive oil)
* 1 onion, chopped
* 5 cloves garlic, minced
* 2 pound ground beef
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 (12 fluid ounce) can or bottle dark beer ( I used Leffe)
* 1 cup strong brewed coffee
* 2 (6 ounce) cans tomato paste
* 1 (14 ounce) can beef broth
* 1/4 cup chili powder
* 1/8 cup cayenne powder
* 1 tablespoon ground cumin
* 1/4 cup cane sugar
* 1 teaspoon ground coriander
* 2 teaspoons salt
* 3 tablespoon wasabi mustard
* 3 (15 ounce) cans kidney beans
* 1 jalepeno pepper, sliced
1. Place oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, and beef until meat is browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, cayenne, coriander, salt and wasabi mustard. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
2. Stir in remaining 2 cans of beans and cook 45 minutes more.
* 4 tablespoons vegetable oil, (I used olive oil)
* 1 onion, chopped
* 5 cloves garlic, minced
* 2 pound ground beef
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 (12 fluid ounce) can or bottle dark beer ( I used Leffe)
* 1 cup strong brewed coffee
* 2 (6 ounce) cans tomato paste
* 1 (14 ounce) can beef broth
* 1/4 cup chili powder
* 1/8 cup cayenne powder
* 1 tablespoon ground cumin
* 1/4 cup cane sugar
* 1 teaspoon ground coriander
* 2 teaspoons salt
* 3 tablespoon wasabi mustard
* 3 (15 ounce) cans kidney beans
* 1 jalepeno pepper, sliced
1. Place oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, and beef until meat is browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, cayenne, coriander, salt and wasabi mustard. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
2. Stir in remaining 2 cans of beans and cook 45 minutes more.
