Ingredients (serves 2)
1/2 red Bell pepper
2 tablespoons olive oil
1/2 yellow onion, sliced
2 Serrano chili peppers
2 cloves garlic
1/2 lb 90 % lean ground beef
1/2 lb 85% lean ground beef
1/2 teaspoon cumin
1 tablespoon chili flakes
2 teaspoons chipotle pepper powder
330 ml India Pale Ale
6 oz jalapeño sausage, casing removed and chopped
1 tablespoon cocoa powder
16 oz Bush's Pinto beans in medium chili sauce
16 oz Bush’s Kidney Beans in a mild chili sauce
14 oz can diced tomatoes
2 tablespoons molasses
Pre-heat oven to 450F. Place red bell pepper, cut side down, on a baking sheet. Cook for approx. 25 minutes or until skin starts to blister. Remove from oven and set aside to cool. Remove skin and chop pepper finely.
In a large frying pan heat olive oil. Add onion, peppers, chili peppers and garlic and cook on medium heat, stirring occasionally for approx 4 minutes.
Remove ingredients from pan and place in a small bowl. Add beef to pan and brown for approx 5 minutes. Add cumin, chili flakes and chipotle pepper powder. Mix well. Add ale, sausage, coca powder, beans, tomatoes, onion mix, roasted red peppers and molasses. For a spicier chili add extra chili flakes, according to taste. Mix well, reduce heat and simmer for approx. 45 minutes. Serve with a dollop of sour cream and grated cheese.