The Spicy Olive’s Texas Chili
Ingredients
  • 2tablespoons The Spicy Olive’s Chipolte Olive Oil
  • 1pound ground beef, chicken, or turkey
  • 1large Onionfinely chopped
  • 112 ounce bottle of beer
  • 114 1/2 ounce can diced tomatoes
  • 1/3cup The Spicy Olive’s Espresso balsamic vinegar
  • 1tablespoon tomato paste
  • 1tablespoon chile sauce
  • 1tablespoon cocoa powder
  • half serrano pepper or other hot pepperseeded and finely chopped
  • 1 1/2tablespoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1teaspoon cayenne pepper
  • 1teaspoon Salt
  • 215 ounce cans kidney beans
  • 115 ounce can cannellini bean or other white bean
Instructions
  1. 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.