Chili con Carne

Process

Prep Beans & Coffee - Morning

Place all your beans in a large bowl and fill with water. Soak overnight or for at least 8 hours. Beginning in the morning and soaking until afternoon works well. Drain before you start to be ready to add when needed. You can substitute 1 can of beans each. Dried beans save money, canned beans save time. 

Brew Coffee. Easiest approach is to make extra in the morning. Let it sit in the grounds until ready to use. Strain before using.

Cook

1. Heat large dutch oven over medium-high heat. Preheat for 10 mins.
2. Add a swirl of EVOO and diced BRD bacon. Cook until lightly browned and rendered.
3. Add BRD ground beef. 1/2 t salt and pepper. Cook until 80% done -- cooked with few pink spots.
4. Remove with slotted spoon to bowl and set aside. Leave as much liquid fat as possible.
5. Add another splash of EVOO if needed.
6. Add onions and cook for 3 mins.
7. Add peppers and cook for 5 mins.
8. Add garlic and cook until fragrant.
9. Add BRD ground beef/bacon mixture.
10. Add all spices, bay leaves and cinnamon stick and cook until color turns dark and smells strongly. 2-3 mins.
11. Deglaze with Dynamize Coffee, scraping any bits of fond off the bottom. Cook au sec --until most of the coffee has evaporated.
12. Add beans and stir to coat.
13. Add BRD beef broth. DO NOT ADD SALT.
14. Add anchovy paste and bring to boil.
15. Reduce heat to just above low; you want a gentle simmer. Cover and cook for 35 mins.
16. Remove lid and stir.
17. Add tomatoes and stir.
18. Reduce until most of the liquid is absorbed into the mixture, about 30 mins.
19. If beans are not tender enough, add a little more liquid and keep cooking.
20. Add 1 T of salt and stir. Add more to taste.
21. Add hot sauce just before serving.
22. Serve or set over low heat and add liquid as needed until ready to serve.
23. Serve with favorite toppings

• diced red onion
• shredded cheese
• sliced green onions
• toasted pecans or walnuts
• sour cream
• corn bread
• warm tortillas
• honey