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SPICE RACK RED CHILI WITH BEANS




Source of Recipe


marmalady


List of Ingredients




¾ lb. Ground beef 1 tsp. Celery seed
¾ lb. Ground pork 1 T. mild chile powder blend
1 cup onion, ½ inch dice ½ - 1 T. ancho chile powder*
1 cup red bell pepper, ½ inch dice 1 tsp. Chipotle chile powder*
1 cup green bell pepper, ½ inch dice 2 bay leaves
1-2 fresh jalapenos, minced* 1 T. ground cumin
4 cloves garlic, rough chopped 1 tsp. whole cumin
½ - 1 T. vegetable oil 1 T. dried marjoram
1 12 oz. bottle of beer** 2 tsp. dried tarragon
2 14 ½ oz. cans pinto beans, drained 1 tsp. coriander
¼ cup brewed strong coffee 2 tsp. salt
2 tsp. Unsweetened cocoa powder 1 tsp. black pepper
1 7 oz. can Ortega mild green chiles ½ cup chopped cilantro, leaves and stems
1 cup crushed plum tomatoes
1 14 oz. can beef stock

Recipe



Mix all dry spices/herbs together in a small bowl, and set aside. In a Dutch oven or large pot , heat ½ T. oil over medium heat. Add ground pork and ground beef and cook over medium heat until just cooked through, breaking up any large pieces. Remove the meat from the pot and set aside. Turn the heat to medium high and add the onions, jalepenos, red and green bell peppers, and garlic; saute until just soft ( 3-4 minutes), adding another ½ T. of oil if needed. Add the dry spice mixture and cook 1 minute until the spices are fragrant. Add the meat back in to the pot and stir to mix well.

Add the beer, tomatoes, coffee, stock, green chiles, and cocoa powder. Stir well, and bring mixture to a boil. Lower heat and simmer for 1 hour. Add the pinto beans and simmer another 45 minutes. Add the chopped cilantro, and add more salt if needed. Remove bay leaves before serving.

* For a milder chili, use smaller quantities of these ingredients. For a really spicy chili, increase at your own risk!
** Any lager type beer – I used Sam Adams.

Quantity: 2 quarts.

Servings: Makes eight 1 cup servings, or six 1 ½ cup servings.