David’s Combined Chili

Ingredients

1 pound ground bison

1 pound lean ground beef

1 large onion, finely chopped

4 cloves garlic, minced

4 large fresh jalapeños, seeded and chopped

2 tablespoons ground chili powder

1 tablespoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon dried oregano

1 tablespoon paprika

1 teaspoon ground black pepper

1/8 teaspoon ground cinnamon

2 teaspoons unsweetened cocoa powder

1 tablespoon tomato paste

2 14-ounce can diced tomatoes

1 12-ounce can of beer

1/2 cup strong brewed coffee

1/4 cup brown sugar

2 15-ounce can kidney beans

3 whole dried large red chiles, such as guajillo

1 15-ounce can cannellini or other white beans

Description

Combination of Chef John's chili plus https://cooking.nytimes.com/recipes/1016036-texas-chili and https://cooking.nytimes.com/recipes/1017160-texas-style-chili

Directions

Brown the meat: Place a Dutch oven over high heat, add vegetable oil. Add ground beef/bison and salt. Break up meat with wooden spoon into small pieces as it brown, continue stirring until meat is cooked and liquid evaporates, about 5 minutes. Transfer to a bowl.

Sauté the vegetables and spices: Reduce heat to medium-high. Add onion, sauté until translucent, about 3 minutes. Add garlic, Chile powder, cumin, coriander, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, about 4 minutes. Add jalapeños, cook 2 minutes. Add tomato paste and stir.

Add the liquid and red beans: Take two large sips from the beer and pour the rest into the pot. Add the diced tomatoes, coffee, brown sugar, cocoa powder, oregano, and kidney beans. Add the whole dried red chiles. Depending on how it looks, add 2-3 cups of water. Reduce heat to low and simmer, partly covered, for 1 hour.

Finish: Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1-2 more hours. Remove the dried chiles. Adjust salt as needed and serve.