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Award Winning Sweetheart Chili
An award-winning sweet chili with a secret ingredient - strawberries!! It makes a large batch to get you through a nice cold weekend!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Ingredients
- 2 pints strawberries green tops removed
- 2 tbsp coconut oil
- 2 onions diced
- 8 cloves garlic minced
- 2 lbs. organic grass fed ground beef
- 1 -14 oz package Alfresco sweet apple chicken sausage casing removed
- 2 cups non gmo frozen corn
- 2 cans organic cannellini beans drained and rinsed
- 2 cans organic red beans drained and rinsed
- 1 can organic black beans drained and rinsed
- 4 chipotle peppers in adobo sauce canned, minced (less for a milder chili)
- 1 organic cup coffee
- 1 - 12 oz bottle Left Hand Milk Stout or other dark stout
- 2 cups organic beef stock
- 2 tbsp red wine vinegar or balsamic vinegar
- 2 tbsp smoked paprika
- ¾ cup raw sugar
- 4 tbsp chili powder
- 2 tbsp chipotle pepper powder
- 1 tbsp cacoa powder or cocoa powder
- 1 tbsp salt
- 2 tsp cumin
- 1 tsp coriander
Instructions
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Puree strawberries in a food processor for one minute. Make sure there are no lumps left and it is completely liquid.
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Heat oil in large stockpot. Saute onions and garlic for 2 to 3 minutes or until onion is tender. Remove from pan and set aside. Brown beef and chicken sausage, breaking up into very small pieces. When browned, drain fat from meat. Place meat back in pan and slowly add all remaining ingredients and spices (including onion mixture and strawberry puree) to the meat. Bring to a boil, then decrease heat. Simmer for 2 hours. Alternatively, you can saute onion, brown the meat, add to slow cooker with remaining ingredients and cook on low for 4 hours.
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Best if made the day before and reheated as flavors can develop longer. Serve on top of cheddar cornbread with a dollop of sour cream or whole milk greek yogurt.
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*This makes a large amount of chili, so recipe can be halved or freeze leftovers.