Princess Aioli's Chili
By: Princess Aioli
Published: Wednesday, June 16, 2010 - 7:11pm

Ingredients




28 ounces can red kidney beans
28 ounces can black beans
1 pound ground sirloin
1 yellow onion, diced
Garlic, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 inch can chipotles  adobo
2 serrano chiles
1 poblano pepper
Ground cumin
Ground coriander 
Ground garlic powder
Ground chili powder
Ground onion powder
Ground cayenne pepper
Habanero flakes
Chipotle pepper flakes
Ground De Arbol chili pepper
Ground Ancho chili pepper
28 ounces can fire roasted crushed tomatoes
Extra virgin olive oil
Black pepper
Smoked sea salt
Special Equipment - large crock pot

Preparation

1 Directions: Heat oil in a large sauté pan.  Add onions and garlic, sauté for 1 minute.  Add green and red bell peppers and poblano pepper, sauté for 1 minute.  Season with chili powder, salt and pepper, cumin, cayenne pepper, and ground coriander.  Add ground sirloin, stir to combine and cook until meat is browned.  Drain pan to remove excess fat and add contents of pan to crock pot.  Add all remaining ingredients to crock pot, cook on high setting for 4-5 hours. 2 Equipment Notes: If you don’t have a crock pot, you can also make it in a large pot on the stove.  I just like the crock pot because of its cooking method – it takes a while for the flavors to meld together, so if you’re doing it on the stove, you may want to let it cook all day. 3 Spice notes: If you can’t find the specialty spices, don’t go too crazy.  I like the mixture of a few different smoky spices, but just do the best you can.  I personally like my chili to be very spicy and I love the way the flavors play off each other.  Do try to get the fire roasted crushed tomatoes though – they’re usually in the organic section, but totally worth it. 4 Spiciness notes: You can also use less of the hot ingredients if you don’t want it to be that spicy.  For example, the first time you make it you may want to try just using one chipotle in adobo, instead of the whole can or even half of it.  The spiciness will come out as it cooks, so be careful.