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Southwestern Fiery Five Bean Java Chili

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This is a very hot, spicy chili with very rich flavors. It took me about a year and a half to perfect this. Not for the faint hearted or what I call tender tongues. I have simplified this recipe by using canned beans ( I use 2 cups per can of my own home canned beans). Serve this with lots of hot, fresh made cornbread and rich, hearty ale of your choice ( I like a dark stout or porter ale).

Rate this recipe 2.8/5 (18 Votes)

Ingredients

  • 4 pounds chuck roast cut in 1/2 inch cubes
  • 2 pounds pork butt cut in 1/2 inch cubes
  • 2 cups fine chopped yellow onion
  • 1 cup fine chopped red onion
  • 8 large cloves minced garlic
  • 2 cups extra strong brewed Dark Roast Coffee
  • 2 cups strong homemade or canned beef stock
  • 1 cup gold tequilla
  • 4 pounds fine chopped plum tomatoes
  • 1 pound fine chopped tomatillos
  • 2 fine chopped Anaheim chili peppers
  • 6 minced jalapeno peppers
  • 3 minced habanero peppers
  • 2 minced poblano peppers
  • 1/2 cup fine chopped cilantro leaves
  • 1/2 cup or more chili powder
  • 5 to 6 tablespoons ground cumin
  • 2 tablespoons unsweetened dark cocoa powder
  • 2 tablespoons sea or kosher salt
  • 1 tablespoon ground cloves
  • 1 tablespoon dark brown sugar
  • 2 15 ounce cans rinsed and drained black beans
  • 1 15 ounce can rinsed and drained pinto beans
  • 1 15 ounce can rinsed and drained kidney beans
  • 1 15 ounce can rinsed and drained garbanzo beans
  • 1 15 ounce can rinsed and drained navy beans
  • Walnut, olive or other oil
  • Shredded cheddar and jack cheeses
  • Thin sliced green onions
  • Sour cream or plain yogurt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat 2 tablespoons oil in a large skillet on medium, cook beef and pork in batches, stir occasionally, until meat is browned on all sides. Put in a large stockpot and continue til all meat is browned, adding oil as needed. Heat 2 more tablespoons oil in skillet, add onions and cook til softened, about 5 to 6 minutes, Add garlic and cook 2 minutes longer, add to stockpot. Deglaze skillet with about 1/2 cup of the coffee, scraping loose all brown bits in skillet, add to stockpot.

Step 2

Stir in remaining ingredients (except beans and garnishes) and bring to a boil (add more stock or water if too thick). Reduce to a very slow simmer, cover
and cook 2 to 3 hours, stir occasionally, til flavors are well blended. Add beans and heat through, adding even more liquid if needed. Taste and adjust the
seasonings as desired.

Step 3

Garnish with shredded cheeses, sliced green onions and sour cream or plain yogurt on the side.

​

Wear rubber gloves when cutting peppers to prevent burning hands.
Refrigerate leftovers up to 2 days or freeze for longer storage in one quart sized containers. The best way to freeze, remove portions to freeze before the adding beans and reduce beans added to remaining chili accordingly.
If chili becomes too thick, add water or more beef stock to get desired consistency.
Meats are easier to cut if partially frozen til quite firm before cutting. Can also pulse in food processor, in batches, til coarse ground.
Spiciness or heat can be reduced by removing membranes and/or
seedss from peppers, or reducing the quantities of peppers.
If all fresh peppers are not available, substitute rehydrated dried peppers along with soaking liquids to get desired heat and flavors.

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