"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Benny's Favorite Chili Recipe Recipe

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This recipe for Benny's Favorite Chili Recipe, by , is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah and Ben
Added: Wednesday, June 25, 2008


1 tbls olive oil
2 onions, shopped
3 cloves garlic, minced
1 lb ground beef or ground turkey
1 (14.5 oz) can peeled and diced tomatoes with juice
1 (12 oz) can or bottle of dark beer
1 c strong brewed coffee
2 (6 oz) cans tomato paste
1 (14 oz) can beef broth
1/2 c packed brown sugar
3 1/2 tbls chili powder
1 tbls cumin seeds
1 tbls unsweetened cocoa powder
1 tsp dried oregano
1 tsp ground cayenne pepper
1 tsp ground coriander
1 tsp salt
4 (15 oz) cans kidney beans (2-3 also work well)
4 fresh hot chile peppers, seeded and chopped

Heat oil in a large saucepan over medium heat. Cook onions, garlic and ground beef or turkey in oil for 10 minutes or until the meat is well browned and the onions are tender.
Mix in the diced tomato with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chili peppers. Reduce heat to low and simmer for 1 1/2 hours.
Stir in the 2 remaining cans of beans and simmer for another 30 minutes.




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