1 pint California Giant Blackberries
½ teaspoon paprika
½ teaspoon cumin
2 chipotle peppers
1 jalapeño pepper
4 tablespoons of adobo sauce
½ red onion
2 cups corn
1 can (14 ounces) diced tomatoes
1 can (14 ounces) pinto beans, rinsed
1 can (14 ounces) kidney beans, rinsed
½ of your favorite IPA or other dark beer
½ pound bacon
1½ pound ground beef
Cabot Seriously Sharp Cheddar Cheese for garnish
CHOP the bacon and add to pot and sauté.
ADD the beef and brown.
ADD the blackberries and red onion once the beef and bacon are brown and continue to sauté until the juices are released and onions are translucent.
ADD the cumin and paprika. Sauté with a couple of stirs.
ADD beer and scrape off the brown bits and simmer and reduce to half.
ADD the tomatoes, chipotle peppers, adobo, corn and jalapeño.
RINSE the beans in their can and on the final rinse reserve the water and add to the pot the beans and water.
SIMMER for 2 hours. Let cool, garnish with extra cheese or berries, and serve.
For more recipes featuring fresh berries, visit Calgiant.com/Recipes
Easy to make and my husband really liked this chili. I tried to tone down the spice, but it was still REALLY hot. Great for those who enjoy spicy food, not so much for those of use who don’t.