— Darick Maasen, Designer / Illustrator
I don't cook often, but when I do, it's chili. This is a recipe I have been tinkering with for years, adding and removing vices. I recently added the bacon, but you could easily leave that out to stay veggie. Enjoy!
- 2 tbsp olive oil
- 2 yellow onions, chopped
- ½ cup dates, minced
- 5 garlic cloves, minced
- 6 tbsp chili powder
- 3 tsp paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp sugar
- 2 tsp salt
- 1 tsp black pepper
- 1½ cups strong coffee
- 1 28-oz can fire-roasted crushed tomatoes
- 1 28-oz can fire-roasted diced tomatoes
- 3 canned chipotle chiles in adobo sauce, minced (less for a milder chili)
- ½ cup unsweetened cocoa powder
- 3 15½-oz cans kidney beans, drained and rinsed
- 3 15½-oz cans black beans, drained and rinsed
- 6 thick, well-marbled strips of bacon, cut crosswise into half-inch strips
- 1 cup dark beer
- ½ cup whiskey
- In a large pot over medium heat, heat olive oil. Add onions and garlic. Cover and cook until onions are half-cooked, then add bacon. Continue to cook until onions are mostly clear.
- Stir in chili powder, paprika, cumin, oregano, sugar, salt, chocolate, and pepper (premixed). Add tomatoes and chipotles, then stir until well blended.
- Add beans, dates, beer, whiskey and coffee, and bring to a boil.
- Reduce heat to low and simmer, uncovered, stirring occasionally and scraping the bottom, until chili thickens (about 45 minutes to an hour). Add a little more beer or coffee, if chili becomes too thick.