Makes exactly one crapton of delicious, spicy chili.
INGREDIENTS
- 1kg lean ground beef
- 1kg ground chorizo or spicy sausage meat
- 2 large cans (2x ~500mL) kidney beans
- 1 large can (~500mL) black beans
- 1 cup sweet corn niblets
- 1 chopped large sweet onion
- 2 chopped jalapeños
- 2 large cans (2x 370mL) tomato paste
- 1 large can tomato sauce (optional)
- 3 chopped green/red/yellow bell peppers
- 1/3 cup chili powder
- 2 tablespoons cumin
- 2 tablespoons coriander
- 2 tablespoons oregano
- 1/2 cup chopped cilantro
- 6 chopped cloves of garlic (or equivalent paste)
- 2 limes
- 2 bottles (2x 355mL) stout or dark ale
- 1 tablespoon vegetable oil
- Habanero pepper sauce, Worcestershire sauce, salt, and pepper to taste
PREPARATION
- Slowly caramelize the onions and brown the garlic. When the onions are translucent, crank up the heat and fry the beef with the onions and garlic, adding Worcester, salt, and pepper to taste. Transfer the cooked meat to a big soup pot.
- Add to the meaty soup pot: the beans (rinsed), cumin, coriander, oregano, chili powder, and cilantro.
- Fry the sausage. No seasoning is necessary, because sausage is already seasoned. Drain the excess sausage fat and dump drained sausage into the big soup pot.
- Fry the peppers, corn, and jalapeños in a tablespoon of vegetable oil, salting lightly. The sausage is already quite salty, so avoid adding too much extra. When they’re browned and cooked through, add them to the soup pot.
- Now it’s time to season the chili to taste. Gradually mix in the stout, lime juice, and hot sauce until it tastes about right.
- Stew at low temperature for a couple of hours or more. If the chili is too thick, cut it with a can of tomato sauce and add a little more seasoning if necessary.