Mother Philomena’s Dragon Breath Good Karma Chili
1 tablespoon olive oil
1 large Vidalia onion, chopped3 cloves garlic, minced
1 red bell pepper, chopped
1 pound lean ground beef
1 pound beef sirloin, cubed
1 tablespoon cumin
1 tablespoon cocoa powder
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 (14 ½ ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee (or 1 tablespoon instant espresso)
2 (6 ounce) cans tomato paste
1 can beef broth
¼ cup brown sugar
3 ½ tablespoons chili sauce
4 dried guajillo peppers (Penzey’s)
1 teaspoon Aleppo pepper (Penzey’s)
1 teaspoon dried jalapeno pepper (Penzey’s)
1 16 ounce package Rancho Gordo tepary beans, precooked.
Salt to taste
Heat oil in large sauté pan.
Cook onions, garlic, and bell pepper until onions are translucent. Add cumin, cocoa, oregano, cayenne, and coriander and cook about 2 minutes then put mixture into crockpot.
Add ground beef to sauté pan (add more oil if necessary) and cook until brown. Add to crockpot.
Add steak cubes to sauté pan (add more oil if necessary) and cook until brown. Add to crockpot.
Add tomatoes, beer, coffee, tomato paste, beef broth, brown sugar, and chili sauce to crockpot.
Chop stems off and remove seeds from guajillo chilies, tear them into pieces and put in food processor with about 1 cup of the liquid from the chili. Process until relatively smooth and add to crockpot.
Add Aleppo pepper and jalapeno to crockpot.
Simmer on low for about 4 hours.
Let rest in refrigerator overnight.
Add precooked beans and cook on low another 4 hours. (I used about ½ of the precooked 1 pound of beans—add as much as you like. The entire package would not be too much.)
Adjust seasonings and add salt to taste.