Thick, bold, rich and dark brown; filled with deep flavors that hold their own paired with your favorite hot dogs, fries or straight up. Feel free to make it the day before because the essences grow and mellow overnight–the chilly frig nap makes it more flavorful. However, it’s wonderful the same day as well. Perfect for Game Day or Any Day that you need a chili fix that packs a flavor punch.
3 lbs ground chicken & turkey or beef…you pick
5-6 TBSP chili powder
3 TBSP ground coriander
4 TBSP ground cumin
3 TBSP cocoa powder
1 large onion, chopped course
1 large green pepper, chopped course
1 large red pepper, chopped course
3 stalks celery; chopped
2 TBSP Worcestershire sauce
2 TBSP sugar
1 tsp espresso powder (optional)
7 cloves garlic, crushed
1 28 ounce can tomato sauce
1 28 ounce can crushed tomatoes
1/2 cup tequila or beer
1 small can kidney beans; rinsed
1 small can pinto beans; rinsed
1 small can black beans; rinsed
1 small can garbanzo beans; rinsed
4 cups beef stock
salt & pepper to taste
Heat a large stock pot over medium-high heat. Crumble the ground meat into the hot pan, and cook until evenly browned.
Pour in the beans, crushed tomatoes and sauce. Add onion, celery, green and red bell peppers, stock and tequila. Season with chili powder, Worcestershire sauce, garlic, cumin, coriander, cocoa, espresso, sugar and salt & pepper to taste. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and additional chili powder if necessary. The longer the chili simmers, the better it tastes.
Serve in regular bowls or bread bowls topped with your favorite toppings such as; shredded cheese, sour cream, green or red onions, corn chips—your choice.