Ingredients
1 lb(s) lean ground beef
2 Tbsp olive oil
1 large red onion, chopped
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped
2 large carrots, chopped
4 stalks celery, chopped
2 cloves garlic, minced
corn kernels from 2 cobs of corn
1 jalapeno pepper, chopped
2 Tbsp chili powder
2 Tbsp chili powder
1 Tbsp paprika
1 Tbsp ground cumin
1 cup brewed coffee
1 cup red kidney beans
1 cup white beans
1 can (540 mL) crushed tomatoes
2 cans (1.5 L total) diced tomatoes
salt and pepper
1 bunch (8-10) basil leaves
Directions
1. In a large pan, add oil, and heat to medium-high.
2. Once heated, add meat, cooking until browned.
3. Add garlic, onion, peppers, carrot, celery, and corn, along with spices. Cook for 8-10 minutes, until everything becomes fragrant, and onions begin to turn slightly translucent.
4. In a slower cooker, add ingredients from your pan, then return the pan to your element, deglaze with coffee, and add to slow cooker.
5. Add in the beans, and tomato, cooking on low for around 8 hours, or high for about 4 hours. If you are using unsoaked beans, you will likely need to cook for a longer time period on low, for the beans to soften up (I cooked the chili this way, and cooked for about 8 hours on low).
6. Once cooked, serve with a some shredded cheese, a dollop of sour cream, diced red onion, and some nice bread.
