East-West Chili



4 Tbsp. Vegetable oil, divided into 2 even parts
2 Onions, yellow, diced 1/4"
4 Garlic cloves, minced
1 lb. Ground beef, lean
3/4 lb. Italian sausage, hot, bulk or out of casings
14.5 oz. Tomatoes, canned, peeled and diced with juice
12 oz. Dark beer
1 cup Coffee, brewed to be strong
12 oz. Tomato paste
2 cups Beef broth or stock
1/4 cup Chili powder
1 Tbsp. Cumin, ground
1/4 cup Brown sugar
1 tsp. Oregano, dried
1 tsp. Cayenne pepper
1 tsp. Coriander, ground
1 tsp. Salt (adjust to taste before serving)
1 Tbsp. Wasabi paste
3 (15 oz.) cans Kidney beans, light if possible (do not drain or rinse)
2 Anaheim chile peppers, diced about 1/4"
1 Serrano pepper, diced about 1/8"
1 Habanero pepper, thinly sliced (omit for milder chili)


Heat 1/2 of the vegetable oil in a large pot. Add the onions, garlic, beef and sausage and cook until the meats are browned.

Pour in the tomatoes, beer, coffee, tomato paste and broth. Add the spices, salt and wasabi paste. Stir in one can of the beans, bring to a boil, reduce heat and allow to simmer, covered about 1/2 hour.

In a separate large skillet use the remaining vegetable oil, heated, to cook the peppers until tender. Stir into the pot and simmer for 2 hours.

Stir in the remaining 2 cans of beans and cook for 45 more minutes. Adjust seasonings.
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