4-5 cups of cooked black, red, kidney, and pinto beans (etc. whatever mix you like)
1 small can of tomato paste
1 large can of stewed/roasted tomatoes (I like the fire roasted tomatoes with chilies from TJ’s)
1 large white onion, chopped
2-3 jalapenos, ½ charred over a gas stove or roasted, chopped
2 poblano peppers, charred over a gas stove or roasted, chopped
1 green bell pepper
1 head of garlic, chopped
2 carrots, chopped
1 bunch of swiss chard, ribs cut out; chopped leaves and ribs
½ cup frozen corn
1 bottle of a dark lager, porter, or stout (I used a chocolate stout last time, it was great; you’ll need to balance the flavors of whatever beer you use with more/less molasses, coffee, and salt)
¼-1/2 cup strong coffee, brewed
1-2ish Tbs chili powder
1ish Tbs of cumin
1ish Tbs of molasses
Salt, to taste
Red pepper flakes, to taste
Optional: ground meat (if you do this, add more liquid accordingly during the simmering and reduce the amount of beans a bit); stock; other veggies (squash, zucchini, etc.)
****
Sautee cumin, chili powder, garlic, carrots, chard ribs, un-charred jalapenos, bell pepper, and onion in oil until onions are translucent (adding a touch of beer for liquid if you need it)
Add everything else except the salt, coffee, beer, chard leaves, and corn to a crock pot or Dutch oven. Add about half of the beer, cover, and bring to a simmer for 30ish minutes-2 hours (depending on how long you have). Adjust any seasonings to taste (cumin, salt, chili powder, red pepper flakes). Add more beer, water, or stock for liquid, depending on taste.
Add corn and chard leaves and cook for another 10ish minutes, until corn is warm and leaves have wilted.
Add the coffee to taste (it will be bitter) and potentially more molasses and salt to balance the flavors.
Top with cheese, more chopped jalapenos, sour cream, cilantro, etc. Chili will stay good for about a week in a sealed container, refrigerated.
Enjoy!!
1 small can of tomato paste
1 large can of stewed/roasted tomatoes (I like the fire roasted tomatoes with chilies from TJ’s)
1 large white onion, chopped
2-3 jalapenos, ½ charred over a gas stove or roasted, chopped
2 poblano peppers, charred over a gas stove or roasted, chopped
1 green bell pepper
1 head of garlic, chopped
2 carrots, chopped
1 bunch of swiss chard, ribs cut out; chopped leaves and ribs
½ cup frozen corn
1 bottle of a dark lager, porter, or stout (I used a chocolate stout last time, it was great; you’ll need to balance the flavors of whatever beer you use with more/less molasses, coffee, and salt)
¼-1/2 cup strong coffee, brewed
1-2ish Tbs chili powder
1ish Tbs of cumin
1ish Tbs of molasses
Salt, to taste
Red pepper flakes, to taste
Optional: ground meat (if you do this, add more liquid accordingly during the simmering and reduce the amount of beans a bit); stock; other veggies (squash, zucchini, etc.)
****
Sautee cumin, chili powder, garlic, carrots, chard ribs, un-charred jalapenos, bell pepper, and onion in oil until onions are translucent (adding a touch of beer for liquid if you need it)
Add everything else except the salt, coffee, beer, chard leaves, and corn to a crock pot or Dutch oven. Add about half of the beer, cover, and bring to a simmer for 30ish minutes-2 hours (depending on how long you have). Adjust any seasonings to taste (cumin, salt, chili powder, red pepper flakes). Add more beer, water, or stock for liquid, depending on taste.
Add corn and chard leaves and cook for another 10ish minutes, until corn is warm and leaves have wilted.
Add the coffee to taste (it will be bitter) and potentially more molasses and salt to balance the flavors.
Top with cheese, more chopped jalapenos, sour cream, cilantro, etc. Chili will stay good for about a week in a sealed container, refrigerated.
Enjoy!!
