Game Day, Any Day Texas Chili (With Coffee)
- 2 tablespoons olive oil
- 1 pound chopped grilled steak or chicken
- 1 large onion, finely chopped
- 1 12 oz. bottle of beer, preferably an dark ale
- 1 14 1/2 oz can diced tomatoes
- 1/2 cup of Downtown Blend beantownroasters.com coffee
- 1 tablespoon tomato paste
- 1/4 cup brown sugar
- 1 tablespoon chili sauce
- 1 tablespoon cocoa powder (highly recommend a dark 70%+)
- 1/2 serrano pepper or other hot pepper seeded and finely chopped
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon coarse sea salt
- 2 15 ounce cans kidney beans
- 1 15 ounce can cannellini or other white beans
- tbd top with cheese, we like a sharp cheddar
- tbd top with hillshire sour cream
- tbd top with finely chopped white onions or coarse cut green
- tbd jalapeno or radish always a nice finish
- Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering (test by putting a pinch of baking soda in). Add the meat and saute until browned, then transfer to dish to drain and prep.
- Add the onion to the pot and stir for 1 minute. Take 2 large sips from the beer (ale), and pour the rest into the pot, with the tomatoes, coffee (www.beantownroasters.com - Downtown Blend), and tomato paste.
- Add the brown sugar, chili sauce, cocoa powder, hot pepper (you can substitute flakes, just always remember flakes are typically stronger in heat), cumin, coriander, cayenne, salt (sea or Kosher coarse + ground), and kidney beans (can works just fine, sub in low sodium if can). Return meat to the pot. Reduce heat to low and simmer, partly covered for 1 hour.
- Add the white beans to the pot and simmer over a very low hear part covered and stirring occasionally, for 1 to 2 more hours (longer cooking improves the favor). Adjust salt and cayenne as needed, keep a little hot sauce on the side. Serve.
Texas cornbread or rolls with this is king.
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