Recipe by Lacer
This recipe is based on a recipe from allrecipes.com, posted by Aaron Christophersen. I tried it because I had a lot of wasabi on hand and wanted something new to do with it, tweaking the original recipe to my liking and to what I had on hand. This is a very thick and flavorful chili, DH said it was better than his!
Top Review by Kitchencrazy in NC
I tried this recipe from AllRecipes because a co-worker of mine uses this recipe all the time. DELICIOUS!!!!!! It gives that great heat that isn't too much, and it leaves you wanting more- making your tastebuds crave it. I use food.com more than allrecipes so I am glad that this recipe is posted so I can add it to my cookbook!!!
- 4 tablespoons vegetable oil, divided
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 lb ground beef
- 3⁄4 lb ground sausage
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 12 ounces beer
- 1 cup strong brewed coffee
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can beef broth
- 1⁄4 cup chili powder
- 1 tablespoon ground cumin
- 1⁄4 cup brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 tablespoon wasabi paste
- 3 (15 ounce) cans kidney beans
- 2 anaheim chilies, chopped
- 1 serrano pepper, chopped
- 1 habanero pepper, sliced
Directions See How It's Made
- Place 2 tablespoons of oil in a large pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste, and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover, and simmer.
- In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano, and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
- Stir in remaining 2 cans of beans and cook 45 minutes more.