Three Meat Chili
Ready In: 2 hrs 30 mins
Serves: 14-16
Ingredients
- 2 teaspoons bacon drippings
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 lb beef stew meat, cut in 1 inch cubes
- 1 lb pork stew meat, cut in 1 inch cubes
- 1 lb lamb stew meat, cut in 1 inch cubes
- 16 ounces medium hot salsa
- 12 ounces beer (Mexican or Central American lager)
- 1 cup strong coffee
- 1 (14 ounce) can beef broth
- 2 (6 ounce) cans tomato paste
- 1⁄2 cup brown sugar
- 3 arbol chiles, diced
- 1 ancho chili, diced
- 2 chipotle peppers, diced
- 1 tablespoon adobo sauce (from can of chipotles)
- 1 tablespoon whole cumin seed, toasted and crushed
- 1 teaspoon whole coriander seed, toasted and crushed
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 dash cinnamon
- 4 ounces semi-sweet chocolate chips
- 3 (15 ounce) cans kidney beans
- 30 tortilla chips
Directions
- In a small frying pan, toast the whole cumin and coriander until you see small whisps of smoke. Immediately grind the spices in a morter and pestle or dedicated coffee grinder (or crush in some other manner).
- In a large pot, quickly brown the meat in the bacon drippings. Add the onions and garlic and continue to cook until the onions become slightly translucent.
- Add salsa, coffee, beer, beef broth, and tomato paste. Stir to combine.
- Add spices, salt, and chocolate. Stir to combine.
- Add 2 cans of kidney beans and chilis. Stir to combine.
- Add tortilla chips. Stir to combine.
- Reduce heat, cover, and let simmer for 1 1/2 hours.
- Add remaining can of kidney beans and simmer for another 30 minutes.
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