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