Laura’s Chili Vanilli
Happy Monday everyone! I’m really excited to share one of my coworker’s chili recipes with you today. I first tasted this chili last week when my team hosted a chili cook-off contest. Each contestant not only had to make an A-plus chili, but had to make enough to feed approximately 40 people. And boy, the contest was a hit. Seven team members participated in the chili cook-off and the rest of us had the hard job of picking the winner. This chili recipe was hands down the crowd favorite. In fact, I loved it so much that I made a batch for a Friendsgiving potluck last weekend.
The origin of this recipe is pretty amusing. According to my coworker Laura, her fiancé found this recipe while scrolling a chat board for one of his favorite bands. Who post chili recipes on band websites? Who knows, but I’m glad that they did.
My favorite thing about this chili is its unique chocolatey flavor. You can taste the chocolate stout and coffee in every bite. I know it sounds like those two ingredients shouldn’t be found in a chili, but they complement the red kidney beans and variety of peppers very nicely.
The great thing about chili is that it’s so hard to mess up! In fact, the hardest thing about this dish is all the chopping. To make this chili less intensive, I chopped all the ingredients the night before and used my slow cooker to keep the chili cooking throughout the day. I hope you enjoy!
- 1 Lb of Ground Beef (I used prime rib)
- 3/4 Lb of Ground Chicken Breakfast Sausage (remove the chicken from the sausage casings)
- 2 Tbsp of Olive Oil
- 1 1/2 Yellow Onions
- 2 Large Cloves of Garlic
- 2 Shallots
- 3 Fresh Tomatoes
- 1 Bottle of Chocolate Stout
- 1 Cup of Beef Broth
- 1 Cup of Brewed Coffee
- 12 Ounces of Tomato Paste
- 1/2 Cup + 1 Tsp of Coconut Sugar
- 2 Pasilla Peppers, deseeded
- 1 Habanero Pepper, deseeded
- 1 Red Bell Pepper, deseeded
- 1 Jalapeno Pepper, deseeded
- 1/2 Serrano Pepper, deseeded
- 1 Can of Organic Corn (approximately 9 ounces drained)
- 1 Tsp of Salt
- 1 Tbsp of Cocoa Powder
- 1 Tbsp of Ground Cumin Seed
- Fresh Oregano
- 2 Cans of Organic Red Kidney Beans (approximately 20 ounces drained)
- Dice onions, garlic and shallots and set aside. Heat oil in a large pot at medium-high heat and add diced ingredients until onions become fragrant. Add ground beef and breakfast sausage. Stir and cook until meat is brown. You want to make sure the meat keeps the ground consistency so occasionally use a fork to break up the meat.
- While the meat and onion mixture cooks, dice the fresh tomatoes. Add the tomato, beer, brewed coffee, tomato paste and beef broth to your pot. Add in spices and coconut sugar.
- Turn the heat on low while you remove the seeds and carefully dice all your peppers. Stir in one can of kidney beans, corn and peppers. Simmer for at least two hours. If you are using a slow cooker, transfer your chili at this stage. After you simmer, add the rest of the kidney beans and allow to cook on low heat for at least one more hour.
- Serve your chili or chill and reheat the next day.