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“Red Beans look like red eyes which is what you’ll have with caffeine from strong coffee and unsweetened chocolate to balance the fresh and dried chilies and slightly sweet, thick gravy.”
In a small to medium saucepot, toast the dried chilies over medium-high heat. Add stock and bring to a boil, reduce heat to low and let chilies plump until soft. Purée in a food processor and reserve.
Heat a large Dutch oven over medium-high heat and add a tablespoon oil, 1 turn of the pan. Pat beef dry, add to pan and brown. Season with salt and pepper, and remove to a plate. Repeat the process with the pork. Add the last tablespoon of oil and the onions, chopped peppers, garlic, salt and pepper, and stir to soften 3 minutes. Add dry spices and stir to toast 1 minute. Add honey, bay and coffee, stir to loosen spices, then add chili-infused stock and the chili purée, the reserved beef and pork, beans, cornmeal and chocolate. Reduce heat to low and simmer 30 minutes. If chili gets too thick, thin it out with extra stock or water.