Cooking with the Bubba: A series of original recipes #21- Erika's Kick-ass Chili

Another guest recipe, this one from Chef Erika. A wonderfully complex chili. After a blast of heat on the palate, expect the lush undertones of it's special ingredients.

Ingredients: 2 lb Beef brisket or stew beef shredded (cooked) or chopped meat, 1 lb small red beans or kidney, quick soaked or soaked over-night. Don’t use canned beans as they will fall apart, 4 cups tomato sauce (Bubba: Or 1 large can of crushed tomatoes, preferably Redpack), 1 cup green & red bell pepper chopped, 3 large onions chopped coarsely, 4 jalapenos cored, seeded, & minced, 2-3 chipotle peppers, 2 tablespoons hot sauce, 2 teaspoons cinnamon, 1 tablespoon salt, 3 1/2 tablespoons chili powder, 4 garlic cloves minced, 1 1/2 cups tomato paste, 4 tablespoons cumin freshly ground, 1 tablespoon Mexican oregano or regular oregano, 2 tablespoons chocolate syrup, 1 tablespoon cocoa powder, 12 oz dark or amber beer or ale, 1 cup strong coffee

Cooking: Place meat, onions, bell peppers, garlic into a large heavy pot and saute' until meat is browned. If using brisket or stew meat cook separately before hand. Add all liquid ingredients and 3 tablespoons of cumin along with all other spices. Bring to a slow, rolling boil. Cook at this point for 10 minutes then reduce heat to simmer, add remaining ingredients except the last tablespoon of cumin, cover and cook for 1 hour. Be sure to stir fairly often. Add the remaining cumin and cook for 5 minutes. Serve or refrigerate and re-heat for a better pot of chili. (Bubba: I actually cooked the chili for an hour and a half and the beans were still pretty firm. I used the quick soak method).

Serve: Over rice or with warm corn bread or chips. HOME