Washabinaros Chili
This chili is packed with flavor thanks to an array of chile peppers, wasabi (Japanese horseradish), beer, Italian sausage, and ground beef.
vegetable oil, divided
4
tablespoons
ground beef
1
pound
bulk hot Italian pork sausage
¾
pound
onions, chopped
2
medium
garlic, minced
4
cloves
peeled and diced tomatoes with juice
1
(14.5 ounce) can
beef broth
1
(14 ounce) can
dark beer
1
(12 fluid ounce) can or bottle
tomato paste
2
(6 ounce) cans
strong brewed coffee
1
cup
chili powder
¼
cup
brown sugar
¼
cup
ground cumin
1
tablespoon
wasabi paste
1
tablespoon
dried oregano
1
teaspoon
cayenne pepper
1
teaspoon
ground coriander
1
teaspoon
salt
1
teaspoon
kidney beans, divided
3
(15 ounce) cans
Anaheim chile peppers, chopped
2
serrano pepper, chopped
1
habanero pepper, sliced
1
 Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.
  Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.
  While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.
  Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.
  Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.
