Red Menace Chili

Anyone who is hosting a Super Bowl party probably has the menu set. One dish that’s very popular on pro football’s biggest day of the year is chili.

If you’re one of those people who likes things hot, the following recipe will surely satisfy your needs. Red Menace Chili is spiced up with chili powder, cumin, and coriander as well as dried ancho chilies and some smoked sausage such as andouille.

Red Menace Chili
6 large dried ancho chilies
6 cloves garlic, peeled
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon ground coriander
1½ teaspoons kosher salt
2 tablespoons honey
4 slices bacon, chopped
3 links spicy smoked sausage (such as andouille) cut into bite-size pieces
2 pounds boneless chuck roast, cut in 1-inch pieces
3 medium yellow onions, chopped
1 cup beer, such as an IPA or a Mexican lager
2 cans kidney beans, drained, rinsed
2 cans diced tomatoes with green chilies
1 cup beef broth
½ cup strong black coffee
Soak ancho chilies in enough boiling water to cover them, at least 30 minutes, up to 4 hours; drain, reserving 1 cup soaking liquid. Place chilies, reserved soaking liquid, garlic, chili powder, cumin, coriander, salt and honey in a blender; blend until smooth.
Cook bacon in a large skillet until crispy and fat is rendered; transfer to paper towel-lined plate to drain. Add sausages to skillet; cook until edges are slightly crispy. Transfer to plate to drain; discard all but 1 tablespoon fat from skillet.
Add beef to skillet in batches; cook, turning, until browned on all sides. Transfer to a slow cooker along with sausages and bacon. Cook onions in the skillet in batches until tender; transfer to slow cooker. Pour beer into the skillet; heat over medium-high heat, stirring up any brown bits. Add to the slow cooker along with chili puree, beans, tomatoes, broth and coffee. Cook on low until beef is falling-apart tender. (Alternately, use a Dutch oven, as before.)
Note: Try this chili with sharp Cheddar cheese, raw chopped onion and chopped avocado.
Yield: Serves 8 to 10.