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1
Heat the oil in a Dutch oven or large pot over medium-high heat.
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2
Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes.
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3
Remove the meat to a plate and set aside.
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4
To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes.
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5
Add the carrots and red peppers and saute 2 minutes.
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6
Add the garlic and cook 1 minute.
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7
Add the tomato paste and cook, stirring, for 1 minute.
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8
Stir in the diced tomatoes and beans, mixing well.
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9
Stir in the taco seasoning and ancho chile powder and mix well.
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10
Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer.
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11
Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it.
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12
Lower the heat to low and simmer for 2 hours.
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13
The longer this cooks the better it tastes.
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14
Add the edamame and corn and cook an additional 10 minutes.
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15
Stir in the peanut butter and liquid smoke.
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16
Add the remaining 1 teaspoon salt and season with pepper.
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17
Fish out the ancho chile and discard.
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18
Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs.
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19
In a medium saucepan over medium heat, bring 4 cups water to a boil.
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20
Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes.
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21
Remove and discard the tea bags.
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22
Add the cinnamon and stir to combine.
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23
Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping.
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24
Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes.
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25
(If the grits get too dry, add up to 2 cups warm water during cooking.)
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26
Remove from the heat and stir in the cream and lemon zest.
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27
Season with more salt and pepper, if necessary.
