1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
3. Stir in remaining 2 cans of beans and cook 45 minutes more.
Everybody that tried this chili loves it. It isn't as hot as it seems. To me, it's just right. The only thing I changed is draining the grease from the meat.
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 8|
|Calories from Fat: 433 (58%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 117.4mg||36 %|
|Sodium 663.2mg||23 %|
|Potassium 1424.5mg||37 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 37.5g|
|Protein 33.3g||48 %|
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Calories per serving: 748
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