Equipment: 5 quart mixing bowl, 8 quart stockpot, large sauté skillet,
1 hour 15 minutes – makes about 7 quarts
- 2 23oz cans Cento crushed tomatoes
- 2 8oz cans diced tomatoes and green chilies
- 2 tablespoons sugar
- 3 tablespoons sweet paprika
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 tablespoon bacon grease or 2 strips of bacon chopped fine
- 1 tablespoon unsalted butter
- 2 medium onions, minced
- 5 cloves garlic, minced fine
- 2 medium bell peppers, minced
- 1 jalapeño pepper, minced (or as many as you like)
- 8 ounce can tomato paste
- 2 cups strong coffee
- ½ lb. ground chuck
- ½ lb. ground brisket
- ½ lb. ground sirloin
- 4 16oz cans red kidney beans
- Cheddar cheese, grated
- Sour cream
- Jalapeno pepper, sliced
- In the mixing bowl, add canned tomatoes, sugar, paprika, cumin, garlic powder, onion powder, oregano and cayenne pepper. Mix well and set aside.
- In the 8 quart stockpot over medium heat, sauté onions, garlic and peppers in bacon grease and butter until slightly browned, 5 to 7 minutes, stir occasionally.
- Add the tomato paste and cook, stirring until the paste turns reddish-brown in color, 4 to 5 minutes. Do not allow the residue that forms on the bottom of the pan to burn.
- Add the coffee to deglaze the pan and reduce by half. Stirring occasionally.
- Add the tomato and spice mixture and mix well. Reduce the heat to low and simmer.
- In a large skillet over medium-high heat sauté beef until browned, 5 to 7 minutes. Stir occasionally.
- Add beef and beans to tomato sauce. Mix well and simmer, about 45-minutes. Stir occasionally.
To serve: top with grated cheese, sour cream and sliced jalapeno peppers.