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 c. diced Melissa’s Fire Roasted Red Bell Peppers

1 clove Melissa’s elephant garlic, minced

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.