3 sundried ancho chillis.
3 tbs cumin seeds.
1 tbs coriander seed.
1tbs Chipotle.
All toasted then into the spice grinder with.
2 tsp garlic powder.
2 tsp onion powder.
1 tsp cayenne.
1/2 tsp cinnamon.
1.5kg ground beef seared in Dutch oven.
Once seared add the spices and break apart.
Add 6 cloves of garlic minced, 2 diced green bell peppers, 5 diced jalapeños, 2 small ribs of celery thin sliced.
Mix in one small can of tomato paste, few dashes of worcestershire, cook until most of the moisture is gone.
Deglaze with beer, add 750ml of beef broth.
Add 2 cans and of red kidney beans, 1 can of black beans (both rinsed).
Add 2 cans of whole or diced tomatoes.
Bring to boil. Add corn if you like.
I added some pickled Jalapeño brine to bring up the acidity.
Simmer until desired consistency, then salt pepper and msg to taste.
by Flesh_Trombone
6 Comments
Why drain the beans? A little bean juice won’t hurt
A clean stovetop is just another blank canvas. This is art.
Are you the split pea soup guy?
Shit dude, since you’re already using celery just dice some carrots and white onion for a mirepoix. That alone would take this to another level.
Dude that pea soup looked so fucking good. I bet this chili is delish. Keep it up
Chili while drinking must be a pretty decent hangover prevention tool.