There are a lot of different chili recipes out there. Type “chili” into your Pinterest search bar and you’ll spend the next hour drooling over hundreds of delicious chili creations. Whether your favorite chili recipe was passed down from your great, great, great grandmother, or your friend emailed your their favorite recipe, chili is the perfect meal to serve during the fall months. If you’re still looking for a great chili recipe, give Joe’s What’s-it-got-in-it Chili a try. This recipe will definitely blow your socks off with lots of flavor and a few surprise ingredients you might not find in grandma’s recipe.

Joe’s chili combines the wild and crazy flavors of coffee and a bottle of Blue Moon beer to give the dish an extra kick. It will leave your friends and family guessing, “What is that flavor? I can’t quite put my finger on it.” There’s no shortage of heat in this dish either. But most importantly, there is a lot of meat. Because what’s a good chili without a hearty helping of Joe’s Premium Grind? Joe’s chili is perfect to serve at your next tailgate or family dinner. It’s a recipe you will use over and over again.

Serves 6

Joe’s What’s-It-Got-In-It Chili

Joe’s What’s-It-Got-In-It Chili

Ingredients

  • 4 Tbl olive oil, divided
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 lb. Joe’s Premium Grind
  • 3/4 lb. Joe’s Hot Italian Sausage
  • 1/2 can Academia Barilla peeled
  • cherry tomatoes with juice (14 oz. can)
  • 1 (12 oz.) bottle Blue Moon Beer
  • 1 cup strong brewed coffee
  • 2 (6 oz.) cans tomato paste
  • 1 (14 oz.) can beef broth
  • 1/4 cup chili powder
  • 1 tbl ground cumin
  • 1/4 cup brown sugar
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander
  • 1 tsp salt
  • 3 (15 oz.) cans kidney beans
  • 1 serrano or habanero pepper, chopped (optional)

Instructions

  1. Warm 2 tablespoons of oil in a large pot over medium heat
  2. Cook and stir the onions, garlic, beef and sausage until meats are browned
  3. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, brown sugar, oregano, cayenne, coriander, and salt
  4. Add one can of kidney beans. Simmer 2 hours
  5. Optional Instructions: In a medium skillet over medium heat, heat the remaining oil. Cook serrano or habanero peppers in oil until just tender, 5 to 10 minutes. Add into pot with Step 2. Stir in remaining 2 cans of beans and cook 45 more minutes.
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