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Feb 4, 2010 3:50 pm US/Pacific
21 And Older Black Bean 3 Meat Salsa Chili
Ingredients:
2 15-ounce cans black beans, drained, divided
Six pack ale (some for cooking, some for drinking)
1 bottle of Dack Daniels (some for cooking, some for drinking)
1 tbs brown sugar
Vegetable oil
1 onion, chopped
1/2 cup yellow or orange bell pepper, chopped
1/2 cup red bell pepper, chopped
1 1/2 tbs chili powder
1 tbs dried cumin
1 tsp dried oregano
Pinch crushed red pepper (more if you like it hot)
1 1/2 cups salsa
3 tbs tomato paste
1 14-ounce can beef broth
1/2 cup sour cream
1/4 cup cilantro, chopped
1 tsp lime juice
2 jalepeno peppers, chopped
1-2 habanero pepers, chopped
4 cloves garlic, chopped
1 lb top sirloin, cut into 1/2 inch cubes
3 tbs flour
1 lb chorizo
3-4 slices bacon, chopped
1 8-ounce can tomato sauce
1 tbs cayenne pepper (bring the heat!)
Directions:
Take shot of whisky, chase with beer. Combine 1 1/2 cups beans, 3/4 cups beer and sugar in food processor; process until smooth.
Combine bean puree and remaining beans in a bowl. Heat oil in large pot. Coat cubed top sirloin with flour, brown in pot, remove and reserve. Add chorizo, brown and remove.
Add onion, bell peppers, jalepenos & habaneros and bacon, cook until lightly browned.
Return top sirloin and chorizo to pot, add chili powder, cumin, oregano and crushed red pepper.
Stir in bean mixture, salsa, tomato paste, 1 bottle beer, 1-2 shots whisky; bring to a boil.
Reduce heat, cover and simmer for 2 hours stirring occasionally. Take shot of whisky, chase with beer.
Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture... Celebrate chili cook off victory with shot of whisky and chase with beer.
