Perfecting Chili One Bowl At A Time

It’s chili season!!! Oh cozy comfort food, how I’ve missed you.

So I’m not even going to go on and on about this recipe and just get right to it because I’m sure it’ll speak for itself.

SPOILER ALERT : It’s delicious and involves a slow cooker.

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  • 1 pound lean ground beef
  • 1 red pepper & 1 green pepper, chopped
  • salt & pepper to taste
  • 2 pork sausages (chorizo or other)
  • 6 strips of bacon, cooked and minced
  •  chili powder + chili flakes
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 3/4 red onion, minced
  • 1 can/bottle of dark lager beer
  • 4 tbsp cocoa powder
  • 1/2 cup of coffee
  • 1 cup beef broth
  • 1 can crushed tomatoes
  • 1 can tomato paste
  • 1 can kidney beans
  • 1 can black beans
  • tabasco sauce / Siracha sauce
  • cheddar cheese, shredded as topping (optional)
  • green onion, minced as topping (optional)

Heat olive oil in non-stick pan and cook onion and garlic until softened (3 minutes). Add beef and un-cased sausages and cook until browned. Season with salt and pepper. Add 2tbsp beef broth and 1tsp chili powder to meat mixture, mixing until incorporated. Meanwhile, drain and rinse kidney beans and black beans and add to slow cooker with tomatoes. Transfer and stir in browned meat mix into the slow cooker. Add beer, coffee, remainder of the beef broth and cocoa powder with desired amount of chili powder, chili flakes and tabasco sauce. Stir to combine all ingredients. Cook on high in slow cooker for 7 hours. Half an hour before serving, add salt and pepper to taste and any added hot condiment to give it that one last kick. Serve with shredded cheese and green onion. Enjoy!

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