Chili Supreme

INGREDIENTS

1/2 cup dried black beans, rinsed, soaked overnight and drained

1/2 cup dried red kidney beans, rinsed, soaked overnight and drained

1/4 cup olive oil

2 onions, diced

1 green bell pepper, diced

1 celery stalk, diced

4 cloves garlic, minced

6 jalapeno chilies, stemmed and seeded

1/2 lb. ground beef

1/2 lb ground pork

1 lb. cubed beef chuck or blade steak, cut into 1/2 inch cubes

2 tablespoons chili powder

1 tablespoon cumin seed (ground)

1 stick cinnamon 3 inches long

2 28 oz cans diced or crushed tomatoes

1 12 oz can stout beer

2 tablespoons tomato paste

1 tablespoon unsweetened cocoa powder

1 cup finely chopped sweet onion for garnish (optional)

1 cup strong cheddar cheese for garnish (optional)

1 diced avocado pear for garnish (optional)

1 cup sour cream or Greek yogurt for garnish (optional)

INSTRUCTIONS

1. Put the beans into separate pots and cover with 3″ of salted water. Bring to a boil. Reduce heat to medium low. Cook covered, stirring occasionally until beans are tender about 60 minutes.

2. Heat a heavy bottomed 6 quart pot over medium heat. Add a few tablespoons of the olive oil and the diced onions 4-5 minutes until translucent. Add garlic, green pepper, celery, and chilies. Cook for another 4-5 minutes, adding more olive oil if required.

3. Add meats and cook until brown.

4. Add chili powder, cumin, cinnamon, cocoa and tomato paste. Cook for a few minutes and then add tomatoes and beer. Add beans (drained).

5. Reduce heat to medium low and cook for 1 or 2 hours.

6. Ladle into bowls and let people help themselves to the garnishes.

Serves 8 to 10 adults