3 cups of cooked brown rice (1 cup of raw)
2 teaspoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
2 pound ground beef
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped
- In a large pot brown the ground beef, onions and garlic in the oil for about 10 minutes. Once complete, carefully drain oil from the mixture and discard.
- Except for 2 cans of the kidney beans and rice, add all remaining ingredient into the large pot, mix together and simmer on low for 1.5 hours.
- In a blender, puree the remaining two cans of kidney beans (drained and rinsed) with some of the liquid from the chili. Add the puree in the chili and cook for remaining 30 minutes. This will thicken up the chili nicely!
- Cook 1 cup of brown rice on the side while chili is going through its final hour. Once completely cooked, mix in with chili or serve chili over 1/3 cup of brown rice per serving.
NUTRITIONAL INFORMATION PER SERVING
Inspired by Chili I recipe found on allrecipes.com.