This chili might be the reason why I ended up marrying AC. I know, know -- bold statement. But trust me, you just have to try this chili.


The first time I had this, I almost died from 1 - tastiness and 2 - disbelief that AC's cooking might actually be better than mine! :P Incredibly bold and spicy, this thick chili also has a slight hint of sweetness to it that makes for a very complex flavor. What else would you expect when key ingredients include coffee, dark beer, wasabi, two types of peppers, six different spices, and brown sugar? Traditional staples such as sausage, kidney beans, tomatoes, onions, and beef broth only add more layers of depth.



Anyway, I'm not alone in my sentiments -- family members and friends also LOVE this chili. AC made a triple-batch for his (fishing) bachelor party weekend up in Clear Lake, which was supposed to last the entire weekend, and it was gone after the first night. And every time my parents see us, they ask AC when he's going to make another batch of chili. Yup, it's that good.



Eat this with some Fritos Corn Chips and I guarantee -- wow, I sound like a commercial! -- you'll start a following of your own :)

Washabinaros Chili
Recipe from All Recipes

4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing
removed
1 (14.5 ounce) can peeled and diced
tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.

2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2-3 hours.

3. Stir in remaining 2 cans of beans and cook 1 hour more.