The Spicy Olive’s Texas Chili
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Ingredients
- 2 tablespoons The Spicy Olive's Chipolte Olive Oil
- 1 pound ground beef, chicken, or turkey
- 1 large Onion finely chopped
- 1 12 ounce bottle of beer
- 1 14 1/2 ounce can diced tomatoes
- 1/3 cup The Spicy Olive's Espresso balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon chile sauce
- 1 tablespoon cocoa powder
- half serrano pepper or other hot pepper seeded and finely chopped
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon Salt
- 2 15 ounce cans kidney beans
- 1 15 ounce can cannellini bean or other white bean
Ingredients
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Instructions
- Place a dutch oven or other large pot over medium heat. Add chipolte olive oil and heat until shimmering. Add meat and saute until browned, then transfer to a plate Add onion to the pot stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, espresso balsamic, and tomato pate. Add the chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt, and kidney beans. Return the mean to the pot. Reduce heat to low and simmer, partly covered for 1 hour. Add the white beans to the pot and simmer over a very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (longer cooking improves the flavor). Adjust salt and cayenne pepper as needed and serve.
