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Ingredients
- 2 pounds sirloin steak trimmed
- 2 large jalapeno peppers
- 1 tablespoon olive oil
- 5 ounces tomato paste
- 12 ounces Old Rasputin Russian Imperial Stout
- 1 pound Italian sausage
- 1 cup chopped onion
- 3 dried ancho peppers
- 3 dried guajillo peppers
- 3 dried New Mexico peppers
- 1 teaspoon Dave's Ghost Pepper Sauce carefully add more or less to taste
- 4 cups beef broth -- divided
- 1 cup coffee
- 1 tablespoon Kitchen Bouquet
- 1 tablespoon minced garlic
- 28 ounces canned black beans
- 28 ounces crushed tomatoes
- 1 teaspoon black pepper
- 3 tablespoons cumin powder
- 1 tablespoon cumin powder
- 1 tablespoon New Mexico chili powder
- 1 teaspoon white pepper
- 2 tablespoons masa harina
- 1/4 cup water
Ingredients
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Instructions
- On a very hot grill or sear burner, char the sirloin steak and jalapeno peppers. Chopped the seared sirloin into 1/2 inch cubes. Seed and chop jalapeno peppers, then set aside.
- Take 2 cups of the beef broth and bring to boil in microwave. Seed all dried peppers then add to boiling broth. Remove from heat and allow to sit for twenty minutes with peppers submerged.
- In a large stock pot, heat olive oil until smoking, add tomato paste and cook until dark brown while constantly steering. Add chopped sirloin and Old Rasputin to pot and stir. In another large fry pan, brown Italian sausage and onions. Add sausage and onions to pot and stir.
- Add reconstituted dried peppers and broth into a blender and puree. Add puree and chopped jalapenos to pot. Add ghost pepper sauce to pot along with the remaining 2 cups of broth. Add coffee, Kitchen Bouquet, garlic, black pepper, crushed tomatoes, 3T of cumin, white pepper, and the chili powder. Stir well! Bring to boil, then lower heat to it's lowest setting and simmer for 30 minutes.
- Mix masa with 1/4 cup water, then add to chili mixing in well! Continue to simmer for another 20 minutes and chili has thickened.
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