Ingredients:
1 lb. lean ground beef
1 lb. hot sausage
1 can crushed tomatoes
1 can HOT RoTel (diced tomatoes with habenero pepper)
1 sweet onion, chopped
1 can black beans, rinsed and drained
1 TBS. Hot Mexican chili powder
1 tsp. cinnamon
1 tsp. oregano
1 clove garlic, sliced (or pressed for a stronger garlic flavor)
1 bay leaf
1 cup strong coffee
1 bottle dark beer (I used a brown ale)
salt to taste
For ease of clean up, I decided to use the crock pot for the simmering. I browned the beef and put it in the crock-pot with the tomatoes, Rotel, and beans. I browned the sausage and added the onion part way through the browning. I allowed lots of dark brown bits on my sausage to add flavor and the onions soaked up all the fat, so there was no draining involved. I added this to the
crock pot with the spices, beer and coffee. I made the coffee double strength.
My house smelled delicious as it was simmering away and I couldn't help but try it a few times while all the flavors were melding together. I initially thought that I had put too much cinnamon in, but after four hours of the flavors marrying, the cinnamon was a nice compliment rather than the offense I had previously thought. Next time I make it (because there will certainly be a next time - this was delicious!) I'll add a bit more oregano. I found I couldn't taste it at all and would like it have the chance to compliment the other flavors a bit more.
I decided at the 11th hour to make a corn bread to go with it and I'm glad I did. While not overly spicy, the chili has a nice kick to it. The corn bread and dollop of sour cream cooled it nicely. All in all, a great hit that I'll be making again and again and again. I'm already looking forward left overs at tomorrow's lunch.
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