Noah’s Famous “10 Trick” Chili

• porții: 6 servings

Ingrediente

1 tablespoon neutral oil

2 pounds ground beef

1 undefined medium onion, diced

1 undefined bell pepper, diced

5 undefined cloves garlic, minced

undefined undefined salt and pepper to taste

4 undefined whole dried chilis (ancho and/or guajillo), toasted and ground to a powder

2 tablespoons whole cumin seeds, toasted and ground

2 tablespoons ground paprika

1 1/2 tablespoons oregano

1 1/2 tablespoons garlic powder

2 undefined chipotle chilis in adobo, drained and minced

1 tablespoon sambal or similar fermented chili paste

1 (12 oz) dark beer

1 cup brewed coffee

1 cup water

1 (28 oz) can fire roasted tomatoes

2 cans red kidney beans, drained and rinsed

1 undefined cinnamon stick

2 undefined dried porcini mushrooms, ground

2 tablespoons soy sauce

1 tablespoon fish sauce

1/4 cup apple butter

1/2 ounce chocolate chips

undefined undefined Cheddar cheese, green onions, and sour cream for garnish

Instrucțiuni

Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the neutral oil followed by the ground beef, breaking it up first into a few large chunks. Let sit for a minute to caramelize on one side before using a stiff spatula or wooden spoon to break up the beef into fine pieces. Cook, stirring often, until the beef is fully cooked through and lightly browned.

Add the onion, bell pepper, and garlic. Season with a bit of salt and pepper and cook, stirring, for a few minutes, or until the vegetables have just begun to soften and the garlic is fragrant.

Add the dried chili, ground cumin seeds, paprika, oregano, and garlic powder. Stir and cook for 30 seconds, or until the spices are fragrant. Add in the drained and minced chipotle chilis in adobo along with the fermented chili paste. Cook for another 30 seconds, stirring, before adding the dark beer, brewed coffee, and water.

Add in the can of fire roasted tomatoes followed by the drained kidney beans. Bring the pot up to a boil and reduce to a simmer. Add in the cinnamon stick, ground porcini mushrooms, soy sauce, fish sauce, apple butter, and chocolate chips. Stir to combine and allow to simmer uncovered on low heat, stirring occasionally, for an hour or until the chili has thickened significantly.

After an hour, taste and adjust for seasoning with salt and pepper. You can optionally allow the chili to fully cool before placing it in the fridge to serve the following day. This will improve the flavor, but feel free to serve immediately with your favorite chili toppings. I prefer grated cheddar cheese, sliced green onions, and sour cream.