My family's favorite chili recipe that I've been making for over 20 years!
- 2 onions
- 2 poblano peppers
- 2 jalapeno peppers
- 1 red bell pepper
- 5 cloves garlic
- 2 pounds ground chicken
- 4-5 Tbsps chili powder
- 1 Tbsp cumin
- 1 Tbsp paprika
- olive oil, kosher salt, pepper, season salt
- 1 cup beer
- 1 Tbsp already brewed coffee grounds
- 1/4 cup brewed coffee
- 1 Tbsp brown sugar
- 1 28 oz can crushed tomatoes
- Optional: sour cream, cheese, green onions
-
Dice the onions, poblanos, jalapenos, and red peppers (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.
-
In a large soup pot over medium heat add olive oil, onions, poblanos, jalapenos, and red peppers. Cook, stirring occasionally for 10 minutes.
-
Add garlic, ground chicken, 4 Tbsps of the chili powder, cumin, paprika, kosher salt, and pepper. Cook, stirring occasionally for 10 minutes.
-
Add beer, coffee grounds, coffee, and brown sugar. Cook, stirring occasionally for 5 minutes.
-
Stir in the tomatoes, bring to a boil, and then reduce heat to medium low and simmer for 30 minutes.
-
Taste for seasoning and add the additional Tbsp of chili powder, kosher salt, and pepper. Taste and adjust seasonings to meet your taste, add additional cumin, paprika, or brown sugar if needed.
Note: If you prefer your chili not as chunky, pulse with an immersion blender a few times or transfer 1 or 2 cups of chili to a food processor or blender and pulse a few times (chili must be cooled a bit, hot chili will cause the lid to blow off) and return to pot.
-
Serve with sour cream, cheese, green onions on top if desired.