Master's Chili

Why 'Master's Chili'? No I'm not a chili making master but moreover from a lifetime of chili eating I'm a 'Master Chili Eater'. That said this chili is complex with flavors and thick with content. This is a chili you make once you've tried the mainstream recipes and cans long enough that you want to take your experience deeper into the rich pools of chili flavors. 

It's pretty simple but will take a little planning and patience so here goes:

2 cups Bob’s Red Mill 13 Bean Mix Raw (you can use any raw beans you like, this is what I had on hand and recommend because of it's diverse collection of Legumes)

(soak overnight)

Cook Beans in Homemade Chicken Stock till tender

(Roughly 20 Oz Stock)

Once the beans have simmered for a while and are starting to tender add:

1 whole onion chopped

3 Large Carrots chopped

3 Stocks Celery chopped

4 Cloves garlic Minced

2-4 Serrano or Jalapeño Peppers chopped

2 TBSP Chili Powder

1TBSP Paprika

1TBSP Cayenne

1TBSP Sugar

2 TSP Cinnamon 

Black Pepper

After cooking for a while and things are starting to thicken add:

1 16 oz can stewed tomatoes chopped (do it in can with a knife, old school!)

1 8 oz can Tomato Paste

1 cup Coffee (old and bitter)

1 LB ground round extra lean Browned (not slow nor low)  

Salt  to taste

Cook some more (all cooking slow and low) and Enjoy!