Washabinaros Chili

Recipe View 10 mins Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef, Italian sausage, chopped onions, and minced garlic. Cook, breaking up the meat with a spoon, until the beef and sausage are browned and crumbly, and the onions are translucent (approximately 7-10 minutes).

Recipe View 5 mins Pour in the diced tomatoes with their juice, beef broth, dark beer, tomato paste, and strong brewed coffee. Season generously with chili powder, brown sugar, ground cumin, wasabi paste, dried oregano, cayenne pepper, ground coriander, and salt. Stir in one can of kidney beans (undrained) and bring the mixture to a rolling boil.

Recipe View 10 mins While the chili is heating, prepare the pepper blend. Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped Anaheim peppers, serrano pepper, and sliced habanero pepper. Cook until the peppers are just tender, but still retain a bit of their bite (approximately 5-10 minutes). Be careful not to burn them.

Recipe View 2 hrs Add the cooked pepper mixture to the simmering chili. Reduce the heat to low, cover the pot tightly, and let the chili simmer gently for at least 2 hours, or even longer for a richer, more developed flavor. Stir occasionally to prevent sticking.

Recipe View 45 mins Stir in the remaining 2 cans of kidney beans (undrained) and continue to cook for another 45 minutes, allowing the flavors to meld together beautifully.