2 tablespoons extra-virgin olive oil
1.5 pounds ground beef
1 large yellow onion, chopped
1 red bell pepper, seeded, and chopped
1 green bell pepper, seeded, and chopped
1 jalapeño, chopped (seeds removed, optional)
2 cloves garlic, minced
1 (15.5-ounce) can red kidney beans
1 (15.5-ounce) can black beans
1 to 2 cups beer (your favorite)
1 (28-ounce) can crushed tomatoes
1 tablespoon chili powder
1/2 tablespoon paprika
1 teaspoon dried oregano (rubbed in between fingers to release flavor)
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 tablespoon freshly chopped parsley
Crushed red chili flakes
Seeded Hamburger Buns, toasted.
1 cup shredded extra sharp cheddar cheese
1/2 teaspoon corn starch
1/4 teaspoon ground mustard
Pinch of cayenne pepper or splash of hot sauce
1 (12-ounce) can evaporated milk
Crispy Potatoes, see notes
Fried Jalapeños, see notes
1. Heat 1 tablespoon olive oil in a large stock pot over medium-high heat. Add ground beef, season with salt, and cook, stirring occasionally with a wooden spoon, until meat is thoroughly cooked, about 10 minutes. Transfer cooked beef to a bowl and set aside.
2. Add remaining oil and sauté onions, red and green bell peppers, jalapeño, and garlic until fragrant and translucent, about 10 minutes. Season with salt and crushed red pepper flakes.
3. Add cooked beef back to the pot. Add red kidney and black beans; stir to combine. Stir in beer and crushed tomatoes. Season with chili powder, paprika, dried oregano, cayenne pepper, cumin, and cinnamon. Cover pot and cook over medium-low heat until chili is thickened, about 1 hour and 30 minutes. Fold in parsley, taste and adjust seasoning with more spices or salt.
4. For the cheese sauce, add cheese cornstarch, ground mustard, and cayenne pepper to large bowl; toss to combine. Transfer to a saucepan. Add evaporated milk and bring to a bubble over low heat, whisking constantly until cheese has melted and sauce is smooth. Add more milk to thin the sauce.
5. Assemble burgers and serve immediately: bottom bun, crispy potatoes, chili, cheese sauce, fried jalapeños, top bun.
6. Cook with soul. Eat with pleasure!
1. Cook cheese sauce right before assembling burgers to avoid a cold and clumpy sauce. Reconstitute sauce with more milk over low heat to thin.
2. For Crispy Potatoes: Add 2 cups chopped potatoes to a large pot and cover with cold water, a splash of vinegar, and lots of salt. Bring to a boil and cook until potatoes are fork tender. Drain potatoes completely in colander. Cover colander with a kitchen towel to release additional water in potatoes. Let stand for 2 minutes. Sauté potatoes in a cast-iron skillet with 1 tablespoon oil. Season potatoes with paprika, chili powder, salt, and freshly ground black pepper, to taste. Cook until potatoes are crisp, about 10 minutes.
3. For Fried Jalapeños: Remove stems and slice peppers into 1/2-inch thick pieces. In a bowl, combine 1 egg with 1/2 cup buttermilk; season with salt. In a separate bowl, combine 1/2 cup all-purpose flour with 1/2 cup cornmeal; season with salt and paprika. Pour 1 to 2-inches deep canola oil in a cast-iron skillet and heat over medium-high heat. Dredge peppers in egg mixture, then in the cornmeal flour mixture, and fry in oil until golden brown on both sides, turning occasionally. Carefully remove jalapeños from oil and drain on a paper towel. Season with salt and serve immediately.