Arrogant Chili
photo by Megohm
- Ready In:
- 1hr 15mins
- Ingredients:
- 22
- Yields:
-
1 pot
- Serves:
- 8-10
ingredients
- 1 large onion, small dice
- 4 garlic cloves, minced
- 1 anaheim chili (or another fairly spicy pepper)
- 2 tomatoes, skinned and chopped into a smallish dice
- 1 lb ground beef
- 3 cups brewed coffee (do not make it horribly strong or this will kill your chili)
- 3 cups beef broth
- 2 (156 ml) cans tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons cocoa powder
- 1 tablespoon Worcestershire sauce
- 4 tablespoons chili powder
- 1 teaspoon cumin
- 1⁄8 - 1⁄4 teaspoon cayenne pepper (or more)
- 3 -4 tablespoons louisiana hot sauce (or whatever you like best)
- 1 big bay leaf
- 1⁄2 teaspoon freshly cracked black pepper
- 1 1⁄2 teaspoons coarse sea salt
- 1⁄3 cup navy beans
- 1⁄3 cup black-eyed peas
- 1⁄2 cup pinto beans
- 3⁄4 cup kidney bean
directions
- In a large, heavy pot , over medium, medium-highish, sautée onion and Anaheim chili pepper in a couple of Tbsp of oil When they soften, add tomatoes and cook for a minute or so, then add garlic and cook till it becomes fragrant.
- Stir in a little bit of the beef broth, enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed.
- Add the ground beef (I do not like to brown it in the pan, because I like little pieces of meat, not huge chunks, but you can do what you want), and break it up with a spatula until it’s bitsy little pieces.
- Add all remaining ingredients, and when it comes to a simmer, turn heat to low, cover with the lid ajar, and let cook for an hour or so (at least!), make sure to stir often though.
- Check seasoning and serve with cornbread.
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RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!