TL's Trifecta Chili

This morning I started a batch of chili, while cooking I thought I would share and post my latest recipe for chili.  I have been cooking chili for years, I just love it!  

I call this recipe “TL’s Trifecta Chili”.  The name is due to my choice to use three types of meat, giving it a depth of flavor.  I have used ground meat but I pinch the ground meat into small hunks, they are not quite balls, but something similar.  Adding a great mouth full of a meat types, that will change with each bite, giving great variety.

TL’s Trifecta Chili

Ingredients:

1 lb. ground beef, browned off

1 lb. ground venison, browned off

1 lb. ground sweet Italian sausage, browned off

1 yellow onion, chopped

1 tricolor pack or peppers, seeded and chopped

3 cubenella peppers, seeded and chopped

2 jalapenos, seeded and chopped (unless you want added heat, then leave seeds in)

2 Tbs tomato paste

2 cloves garlic minced

1 tsp chili powder

1 tsp smoked paprika

1 tsp dried cilantro

1 tsp cumin

1 tsp black pepper

½ tsp dried oregano

½ tsp ground coriander

2 Tbs cocoa powder (I prefer special dark from Hersey)

1 cup strong coffee

2   14.5 oz cans fire roasted diced tomato, juice and all

1   15.5 oz can light red kidney beans, drained

1   15.5 oz can dark red kidney beans, drained

1   15.5 oz can pinto beans, drained

1   4oz can diced green chili, juice and all

1   28oz can mild red enchilada sauce

¼ cup blue agave or ½ cup honey

¼ tsp liquid smoke (I use a hickory or pecan, but it’s your choice.)

Directions:

Saute the pinched balls of meat in batches to get them very brown and delicious.  

Remove them to a large bowl and then continue with the onion and peppers, just until softened. 

They will pick up some of the fond from the pot bottom, but do not overcook.  They will continue to cook in the chili.

In the bottom of the pan place paste, garlic and the spices, stirring let the heat and paste to bring out the oils & the fragrances.  Then add the cocoa powder and coffee. Cook until a brown thick sauce is slightly bubbling.

Add back in the meat, onion and peppers coating well in the spices and cook for 10 to 15 minutes stirring frequently, watch do not scorch.

Add the diced tomato, drained beans, diced chili, enchilada sauce, agave and liquid smoke.   

Stir well to combine. Over medium heat continue to cook for 1 hour then reduce to low for 3 hour or more.

Serve with a dollop of sour cream and garnish with chopped chives or chopped cilantro…and don’t forget the corn bread. Enjoy!!!!