First I brought you my Drunken Chili. So for the next obvious link in my chili recipe evolution chain… that’s right, Hangover Chili! Most people have their own way of dealing with reality the day after a night of painting the town. Some drink gallons of water and take a couple of aspirin. Some pound cup’s of caffeine laden coffee until conscious. Some insist a satisfying, “stick to your ribs”, breakfast is the only answer. While others swear that a nip of the hair of the dog that bit you is the remedy.

Luckily Hangover Chili, served with a tall glass of water and two aspirins, happens to be all of these remedies roll into one delish meal. I suggest you make this chili the day before though. You will probably not feel much like cooking while you try to remember why you woke up in the bushes outside your house with your shoes off.

But seriously, this is actually an excellent chili with a rich, earthy taste that you can enjoy even without a hangover. The coffee and the beer are perfect together. But do top it with the egg(s). The combination of flavors is awesome.

INGREDIENTS:

• 3 lbs ground chuck
• 1 tablespoon salt (plus)
• 2 teaspoons fresh ground black pepper (plus)
• 2 tablespoons garlic powder
• 5 dried New Mexico chili peppers (you can substitute guajillo peppers)
• 1 yellow onion, roughly chopped
• 1 (12 oz) dark beer (I used Newcastle but use your favorite)
• 1 1 /2 cup fresh brewed dark coffee
• 1/2 cup water
• 2 tablespoons masa flour
• 2 tablespoons beef bullion powder or cubes
• 8 oz tomato sauce
• 1 tablespoon chipotle chili powder
• 1 tablespoon hot Mexican chili powder
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon dark brown sugar
• 1 teaspoon cayenne
• 2 tablespoons Worcestershire sauce
• 2 – 3 dashes Liquid Smoke®
• fried egg(s)

PREPARATION:

1. Boil a couple of quarts of water and toss in the chili peppers. Allow them to boil for about 30 minutes or until rehydrated and softened. Reserve 1/4 cup of the water that the peppers were boiled in. Stem (but don’t seed them) the peppers and place them in a food process along with the reserved water and puree. Set aside.

2. In a large pot, brown the ground chuck. Season the meat with the salt, pepper and garlic powder while browning. Transfer meat to a plate and drain off all but 2 tablespoons of the fat. Cook the onion in the fat over medium heat until tender or about 10 minutes.

3. Mix the water with the masa to make slurry. Add the meat, chili pepper puree, masa slurry, beer and coffee to the pot and stir.  Reduce heat to a simmer and add the remaining ingredients, except the egg(s). Adjust the salt and pepper and any other of the seasoning ingredients to taste. Cook on a slow simmer for about 35 – 40 minutes to meld the taste. Add a smidge of water if needed during the process.

4. To serve, spoon into a bowl and top with one or two over easy or sunny side up fried eggs and maybe some shredded sharp cheddar or jack cheese. 

Serves 8

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