Ingredients:
1 cup chopped red onion
2 tablespoons chopped garlic
1 cup corn kernels,
1 ½ pounds ground sirloin
2/3 cup Jack Daniel’s Whiskey
1/2 cup black coffee
1 cup beer (Bud, Corona, Guinness… whatever you happen to be drinking at the time)
1, 14 oz. can black beans, drained and rinsed
2, 14 oz. cans kidney beans, drained and rinsed
2, 14 oz cans crushed tomatoes
1, 14 oz can tomato sauce
1/3 cup chili powder
1 tablespoon cayenne
1 tablespoon celery salt
1 tablespoon ground chipotle
1 tablespoon ground cumin
2 tablespoon paprika
2 cups grated cheese (cheddar or mozzarella)
1 lime cut into wedges
Olive oil
Salt and pepper
Action:
1. In a large stock pot, over med-high heat, add a bit of olive oil and the onions. Allow the onions to caramelize for about 10 minutes then add the garlic and corn. Allow this mix to all caramelize together another 10 minutes then remove from pot and reserve in a bowl on the side for later.
2. Add the ground sirloin to the empty pot, place back on the stovetop and brown evenly with a bit of salt and pepper. Once the meat has browned, add the onions, garlic and corn back to the pot. Add the jack Daniel’s whiskey and stir to deglaze. (The whiskey will release all the caramelized sugars and proteins from the bottom of the pot) Add the coffee, beer, all the beans, crushed tomatoes, tomato sauce and all the spices with a bit more salt and pepper, then stir to incorporate all of the ingredients. Reduce the heat to low-med and allow this to simmer for about 10 minutes. Taste, then adjust the salt and pepper as you like.
3. Let the chili simmer for 30 to 45 minutes, then serve with a little grated cheese over the top and a few wedges of lime. I like to add some fritos over the top, but thats just me.
