Double Buzz Chili
<plb_layout val_3="~ 30 minutes" val_4="1 hour" val_6="8 servings" val_8="This is a thick and hearty chili with some good heat that will warm you up and fill you up too. Makes a great meal all by itself. Best served with sour cream and shredded cheddar cheese on top. Even better with some good southern corn bread on the side!" val_9="* 2 lbs ground beef * 2 cups diced onion - yellow or white * 3 jalapeño peppers, seeded and diced * 5 cloves of minced garlic * 3 large carrots, chopped into ½ inch slices * 3 – 4 medium red potatoes, chopped into 1 inch cubes - about 2 cups * 1 red bell pepper, seeded and chopped into 1 inch pieces * 1 green bell pepper, seeded and chopped into 1 inch pieces * 1 x 28 ounce can of crushed tomatoes * 1 x 15 ounce can of black beans, drained and rinsed * 1 x 15 ounce can of red kidney or pinto beans * 1 cup black coffee - even better if you can do French press * 1½ cups dark beer of your choice === Spice Mix === * 4 tbsp chili powder * 1 tsp fresh ground black pepper * 1 tsp white pepper * ½ tsp cayenne pepper * ½ tsp ground cinnamon === Toppings === * sour cream * shredded cheddar cheese " val_10="# Brown the beef in a 6 quart pot over medium heat until juices begin to simmer. # Add the onion, jalapeños, garlic, and spice mix and continue simmering until beef is no longer pink. # Add the potatoes, carrots, bell peppers, crushed tomatoes, coffee and beer and stir well. # Add black and red beans last and mix in gently. # Reduce heat to low and simmer, uncovered, for 1 hour until chili is thick. # Portion into bowls, top with sour cream and shredded cheddar cheese, serve with corn bread, and enjoy!" val_11="" val_0=" " val_cswikitext=" " layout_id="175018" cswikitext=" "></plb_layout>
