Yield: 7 Quarts
Prep Time: 1 Hour, 30 minutes
3T Olive oil
2 lb Ground Chuck, cook and drain 80/20 reserve
1 lb Ground Hot Sausage, cook and drain reserve
1 Cup Red peppers (½ inch dice)
1 Cup Yellow peppers (½ inch dice)
1 Cup Green peppers (½ inch dice)
1 Cup Beef stock
2 Cups Onions, ½ inch diced
4 cl. Garlic, minced
2T Chili powder
1 Cup Red wine
2 cans Cannellini beans, drained
1 can Red kidney beans, drained
1 can Chickpeas, drained
1 can Chipotle Adobo (minced)
1 Lg can Diced tomatoes (fire roasted, large can)
1 can Corn, water
1 can Corn, creamed
24oz Salsa, med heat
1 jar Chili sauce
1T Anchovy paste
2T Tomato paste
2T Instant Espresso powder
Salt and pepper to taste
Sour cream, chopped chives or scallions, aged cheddar cheese and more.
In a large sauté pan, sauté beef and sausage in 1T of olive oil, reserve meat & drain liquid.
In 2 gallon heavy gauge stock pot, sauté the onions, peppers, garlic with the spices in 2T olive oil on medium high for 2 minutes. Add anchovy and tomato pastes for 1 minute more.
Deglaze pan with red wine and stock for one more minute.
Add remaining ingredients except Espresso, bring to a boil then reduce heat to light simmer stirring often for 1 hour.
Remove from heat and stir in Espresso powder. Garnish and Enjoy!
For more intense flavor, lightly toast the cumin and chili powders in a dry non-stick pan on medium for 3-4 minutes until you can start to smell a heavenly fragrance.