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Chili Version 2

It’s chili season, so even though we have one chili up on the blog already, we think variety is the spice of life, so here’s another option…this time with red beans! This one is thick and rich and would be great for spaghetti mac or corn chip chili pie or any other version of those Midwestern classics.

Borrowed from this recipe: https://cooking.nytimes.com/recipes/1016036-texas-chili


Yields: 6 large servings

Chili Version 2

WHAT YOU NEED:

• 1 jar (19 oz) Organic White Impulse Beans, with their liquid
• 1 jar (19 oz) Organic Red Impulse Beans, with their liquid
• 4 strips bacon, cubed
• 2 Tbsp grassfed ghee
• 1 lb ground beef
• 1 12 oz can of beer of your choice
• 1 large onion, diced
• 1 14 oz can of diced tomatoes and their liquid
• ½ cup brewed coffee
• 1 Tbsp tomato paste
• 1 ½ Tbsp brown sugar
• 1 Tbsp cocoa powder
• 2 Tbsp chili powder
• 1 ½ Tbsp ground cumin
• 1 ½ Tbsp ground coriander
• ½ Tbsp red wine vinegar
• 1 Tbsp soy sauce
• 1 tsp salt

WHAT YOU DO:

  1. Make the base:
    In a large Dutch oven over medium heat, cook the 4 strips of cubed bacon until brown. Take the browned bacon out, but leave the bacon fat and add 2 Tbsp grassfed ghee (or olive oil if you prefer), melt, and then add 1 lb ground beef. Cook until browned. Transfer to a plate with the bacon.
  2. Add the spices:
    To the Dutch oven, add 1 large diced onion and cook through until translucent. Stir in the 1 Tbsp tomato paste and fry for 1 minute with the onions to bring out the flavor. Then add the can of diced tomatoes and their liquid. Add the coffee and beer and bring to a simmer. Then add the 1 ½ Tbsp brown sugar, 1 Tbsp cocoa powder, 2 Tbsp chili powder, 1 ½ Tbsp ground cumin, 1 ½ Tbsp ground coriander, ½ Tbsp red wine vinegar, and 1 Tbsp soy sauce. Stir to combine.
  3. Pull it all together:
    Once everything is mixed thoroughly, add the white and red beans and their liquid to the Dutch oven, as well as the browned beef and bacon. Stir to combine. Simmer over low heat for one hour (or longer if you like). Add salt to taste before serving.
  4. Serve it up:
    To serve, ladle chili into a bowl, top corn chips with a spoonful, or top mac and cheese with a spoonful. Then layer on the goodies: sour cream, cheddar cheese, sliced green onions, cilantro, and hot sauce if you like.

Made with:

The Charmer

Red Beans
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