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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: HerbGreen
Servings: 8
4 tablespoons vegetable oil
2 onions
4 cloves garlic
1 pound ground beef
¾ pound spicy Italian sausage
14½ ounce can tomatoes, peeled and diced with juice
12 ounces beer
1 cup strong brewed coffee
2 6 ounce can tomato paste
14 ounce can beef broth
¼ cup chili powder
1 tablespoon ground cumin
¼ cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 15 ounce can kidney beans
2 anaheim chile peppers
1 serrano pepper
1 habanero pepper
. 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.
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.
Stir in remaining 2 cans of beans and cook 45 minutes more.