Yield: 7 Quarts

Prep Time: 1 Hour, 30 minutes

NUFF said...

INGREDIENTS:

3T             Olive oil
2 lb           Ground Chuck, cook and drain 80/20 reserve
1 lb            Ground Hot Sausage, cook and drain reserve
1 Cup        Red peppers (½ inch dice)
1 Cup        Yellow peppers (½ inch dice)
1 Cup        Green peppers (½ inch dice)
1 Cup        Beef stock
2 Cups      Onions, ½ inch diced
4 cl.           Garlic, minced
2T              Chili powder
1T              Cumin
1 Cup        Red wine
2 cans       Cannellini beans, drained
1 can         Red kidney beans, drained
1 can         Chickpeas, drained
1 can         Chipotle Adobo (minced)
1 Lg can    Diced tomatoes (fire roasted, large can)
1 can         Corn, water
1 can         Corn, creamed
1T              Worcestershire
24oz          Salsa, med heat
1 jar           Chili sauce
1T               Anchovy paste
2T               Tomato paste
2T               Instant Espresso powder
                   Salt and pepper to taste

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Garnish

Sour cream, chopped chives or scallions, aged cheddar cheese and more.

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METHOD:

1. In a large sauté pan, sauté beef and sausage in 1T of olive oil, reserve meat & drain liquid.

2. In 2 gallon heavy gauge stock pot, sauté the onions, peppers, garlic with the spices in 2T olive oil on medium high for 2 minutes. Add anchovy and tomato pastes for 1 minute more.

3. Deglaze pan with red wine and stock for one more minute.

4. Add remaining ingredients except Espresso, bring to a boil then reduce heat to light simmer stirring often for 1 hour.

5. Remove from heat and stir in Espresso powder. Garnish and Enjoy!

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TIP:

• For more intense flavor, lightly toast the cumin and chili powders in a dry non-stick pan on medium for 3-4 minutes until you can start to smell a heavenly fragrance.