Tori's Black Bean Chili
This is a spin on Fog City Diner’s and Guy Fieri’s Chili recipes.
2-1/2 lbs. chuck sliced into small chunks
1 lb. hot Italian sausage, broken into small chunks
1/2 lb. bacon (thick bacon is best)
Feel free to add any meat you want, if it’s veggie chili you’re on your own
1/3 cup olive oil
2 yellow onions (about 2 cups)
2 red bells, diced
2-5 jalapenos, seeded and minced
3 Anaheim chiles, roasted, peeled, seeded and chopped
3 poblano chiles, roasted, peeled, seeded and chopped
1/4 cup minced garlic
2 tsp. granulated onion
2 tsp. granulated garlic
3 Tb. Chili powder
2 tsp. hot paprika
2 tsp ground cumin
2 tsp. ground coriander
2 tsp. cayenne pepper
2 tsp kosher salt
2 tsp. freshly ground black pepper
1/3 cup masa harina
1/2 cup tomato paste
12 ounces lager beer
4 cups beef broth (or mix of chicken and beef)
1 lb. cooked black beans
Mild grated cheddar cheese or any cheese of your choice
Thinly sliced green onions
Make black beans and leave a little al dente. If you haven’t made them before, just follow the instructions on the package.
In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking. Sear the meat in batches, transferring it as it is browned with a slotted spoon to a bowl. Cook the bacon last leaving it kind of meaty, not crispy. Save a couple of tablespoons of the bacon grease to cook the veggies.
Add a little oil to the bacon grease and add chilies, bell and onion. Cook about 5 min. until it’s caramelized. Add the garlic and sauté a minute longer. Add the spice mix and continue cooking for about 5 min. You need to keep stirring this so it doesn’t stick and the spices coat all the veggies.
Add the broth, beer, tomato paste, and meats and simmer for around 45 min. Add the beans and continue cooking for 15 min. or longer if you want. It’s all good!
Serve in heated bowls and let everyone garnish their own.