Monday, October 28, 2019

Black and White and Red-Eye Chili

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When the temperatures dip into the 40s, and I find myself stacking logs in the fireplace, I know that chili season is upon us. Every year, I try to come up with something new, and this year, feeling a bit of whimsy, I came up with a title before I came up with the recipe. Everything, in my opinion, can be improved with the addition of coffee, hence the red-eye reference in the name, and this version of chili uses both black beans and white kidney beans (cannellini). I doubled up on the amount​​ of meat that I generally use, and this was a real winner. I served it with my favorite cornbread, and we all thoroughly enjoyed the meal. 
Black & White & Red-Eye Chili

2 lb. ground chuck
1 3-oz. pkg. Melissa’s shallots, chopped
1 15-oz. can tomato sauce
1 15-oz. can black beans, drained
1 15-oz. can cannellini beans, drained
1½ c. strong, brewed coffee
1 tsp. beef soup base
1 T. chili powder
1 tsp. cumin
1 tsp. smoked salt
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. freshly ground black pepper
¼ tsp. adobo

Place the beef in a skillet and cook over medium heat evenly brown. Drain on paper towel-lined plate.
Place the beef in a slow cooker along with the rest of the ingredients. Give it a good stir and cook on low for 7-8 hours, or high 5-6.


sandy said...

I like the name and the look of this chili.

sandy said...

you could be a professional food photographer.

Pattie @ Olla-Podrida said...

Thanks, Sandy. The name was half the fun!