There is not anything much better than a hot bowl of chili on a cold day. This recipe will warm you up in more ways thank one, its spicy. If you are not a fan of spice eliminate the cayanne and reduce the amount of chipolite peppers. But I would reccommed to make this recipe just the way it is.
Ingredients
3 lb – Ground Chuck
3 – Spanish Onion finely diced
2 – Poblano Pepper
2 to 3 – Jalapeno Pepper
3 – Chipotle Pepper from can – diced
3 tbsp – Adobo Sauce from Chipotle can
8 cloves – Garlic sliced
2 – Beer
½ cup – Chili Powder – plus 3 tbsp
2 tbsp – Ground Cumin
1 tbsp – Cocoa Powder
1 tbsp dry oregano
½ tsp cayanne pepper
½ cup chopped fresh cilantro
1- 28oz Crushed Tomato
1 cup beef stock
½ cup espresso coffee
½ cup water, add more when needed if chili becomes too thick
5 tbsp Extra Virgin Olive Oil
Salt
Procedure
Brown the ground chuck in a large sauce pot – season with salt and 3 tbsp chili powder. Remove beef and set aside in a bowl. In a blender combine chopped poblano pepper, chipolte pepper, adobo sauce, cilantro,spices, crushed tomato, and espresso coffee. Blend until smooth. To the sauce pot add two more tbsp of olive oil, the onions, jalapeno peppers and garlic, cook 5 to 7 minutes. Now add the tomato pepper puree and cook 5 minutes more. Now add the beef back to the pot and then the beer, something with flavor. Let mixture come to a boil and then add the beef stock. Let it simmer and concentrate those flavors Simmer for 50 minutes. Enjoy!