We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Washabinaros Chili
0 Likes
Prep Time:
30 minutes
30 minutes
Cook Time:
180 minutes
180 minutes
Total Time:
210 minutes
210 minutes
Spicy chili made with sausage, beef, tomatoes, coffee, and beer, kicked up with chile peppers and wasabi for extra heat.
Ingredients:
- 4 tablespoons vegetable oil, divided
- 1 pound ground beef
- 0.75 pound bulk hot Italian pork sausage
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (14 ounce) can beef broth
- 1 (12 fluid ounce) can or bottle dark beer
- 2 (6 ounce) cans tomato paste
- 1 cup strong brewed coffee
- 0.25 cup chili powder
- 0.25 cup brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon wasabi paste
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 3 (15 ounce) cans kidney beans, divided
- 2 Anaheim chile peppers, chopped
- 1 serrano pepper, chopped
- 1 habanero pepper, sliced
Instructions:
- In a large pot over medium heat, heat 2 tablespoons of oil. Add beef, sausage, onions, and garlic. Cook and stir until beef and sausage are browned and crumbly, for about 7 to 10 minutes.
- Add tomatoes, beef broth, beer, tomato paste, and coffee to the pot. Season generously with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Mix in one can of kidney beans and bring to a boil.
- Once the chili is simmering, warm the remaining 2 tablespoons of oil in a large skillet over medium heat. Cook the Anaheim, serrano, and habanero peppers until they are just tender, for about 5 to 10 minutes.
- Add vibrant peppers to the bubbling chili, then lower the heat, cover, and let it simmer for 2 hours.
- Add the remaining 2 cans of kidney beans and simmer for an additional 45 minutes.