NICK'S SUPPER CLUB

CHILI

 

4 lbs of beef (London Broil ,Top Round or any inexpensive cut will do)
4 lbs of pork (boneless pork butt, country style)
6 medium onions, chopped
10 cloves of garlic
3 dried chilis (more if you like your chili hotter)
1 1/2  cups vegetable oil
1 beer, non-flavored i.e. Lager, IPA 
1- 6 lbs can of whole peeled tomatoes,  broken up in your hand and drained
1 cup of strong coffee or espresso
2-3 heaping tablespoons of fine ground sspresso coffee (freshly ground is best)
2 tbs ground cumin
2 tbs chili powder
1 tb coriander, ground
salt and pepper to taste at any point in the cooking process.

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Steps
1) Rub 2 Lbs of Beef and 2 Lbs of Pork with "BBQ Dry Rub"*
Rub 2 Lbs of Beef and 2 Lbs of Pork with "Coffee & Ancho Chili Dry Rub"

Grill Meats. Try not to over cook as you will be further cooking the meat in the chili so medium is fine for both beef and pork. After you are done grilling, cut meat into cubes.

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2)
A) Fry Onions, Garlic,and Chili Peppers until Onions are translucent
B) Add Grilled Meats Stir to Mix
C) Add Beer,1 cup of strong Coffee
D) Add:
Ground Coffee
Cumin
Coriander
Chili Powder

3) Add Tomatoes

Stir and cook for 2 hours

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BBQ Dry Rub

2 Tbls Salt
2 Tbls Sugar
2 Tbls Brown Sugar
2 Tbls Ground Cumin
2 Tbls Chili Powder
2 Tbls Black Pepper
1 Tbls Cayenne
4 Tbls Paprika

Mix Well  

 

Coffee & Ancho Chili Dry Rub

1/4 cup Salt
1/2 cup Brown Sugar
1/4 Cup Ancho Chili Powder
1/4 cup espresso Finely ground
1/4 cup Granulated Garlic
1/8 cup ground Black Pepper 

Mix all ingredients well