by MyFareFoodie
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Angela @ the well-worn apron's Testing Notes:
Expand CollapseMyFareFoodie's Notes:
2.5 pounds ground meat (either buffalo, beef, chicken, turkey, or mixture) Ask a question about this ingredient
2 cups diced onion Ask a question about this ingredient
2 cups diced bell peppers (red or yellow) Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
2 tablespoons diced chipotle peppers in Adobo sauce Ask a question about this ingredient
2 29-ounce cans tomato sauce Ask a question about this ingredient
2 28-ounce cans crushed tomatoes Ask a question about this ingredient
1 28-ounce can diced tomatoes Ask a question about this ingredient
1 19-ounce can dark kidney beans, drained and rinsed Ask a question about this ingredient
11-12 ounces dark beer (I use Guinness) Ask a question about this ingredient
2-3 dried bay leaves Ask a question about this ingredient
1 tablespoon ground cumin Ask a question about this ingredient
2 tablespoons chili powder Ask a question about this ingredient
1 tablespoon ground cayenne red pepper Ask a question about this ingredient
2 tablespoons salt Ask a question about this ingredient
2 tablespoons finely chopped dark chocolate (I use 70% cocoa) Ask a question about this ingredient
2 tablespoons instant coffee grounds Ask a question about this ingredient
In a large pot over medium high heat, sauté the ground meat in olive oil until cooked. Drain the meat and set aside.
Ask a question about this stepIn the same pot, sauté the onions and peppers until soft, about 10 minutes. Add the garlic and chipotle peppers and cook for another 2 minutes. Add all remaining ingredients, except the chopped cilantro. Add the meat to the mixture.
Ask a question about this stepLoosely cover the pot with a lid and simmer over medium heat, stirring occasionally for 1 hour. Remove the lid and continue to cook for another hour. Allow it to simmer a bit longer if you'd like the sauce thicker. Season with salt and pepper to taste. Remove the bay leaves. Serve with grated cheese and chopped cilantro and enjoy!
Ask a question about this stepI really enjoyed testing your chili because when I was in high school our blind Spanish Teacher (Señor Baca) made a humongous batch of chili that we sold at a football game to make money for the Spanish club and it was the. best. chili. ever … until now. For years I’ve thought about Señor Baca and his secret recipe chili. One bite of your Chrissy’s Best Chili Ever and I was transported back in time to a chilly Friday night under the stadium lights eating a fiery cup of smoky hot chili. THANKS!
I do have one suggestion for you to consider editing into your recipe -- Olive oil is used in the recipe but not listed in the ingredients and I think it would be helpful to add it right under the meat. I used “2 tablespoons, divided”: 1 tablespoon for browning the meat and 1 tablespoon for sautéing the vegetables.
Again, thanks MyFareFoodie for this tasty recipe. I WILL make it again. And congratulations on being on a Communiyt’s Pick recipe.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
This chile had such depth of wonderful flavor. I did not add the cayenne. The chipotle in adobo added the heat we like. We used half ground turkey and half ground sirloin.