Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.
Ingredients
- vegetable oil: 2 Tbsp
- onions: 2 piece (chopped)
- garlic: 3 clove (minced)
- ground beef: 1 pound
- beef sirloin: 0.75 pound (cubed)
- tomatoes with juice: 1 can (14.5 ounce can, peeled and diced)
- dark beer: 1 bottle (12 fluid ounce bottle)
- strong brewed coffee: 1 cup
- tomato paste: 2 cans (6 ounce cans)
- beef broth: 1 can (14 ounce can)
- packed brown sugar: 0.5 cup
- ½ tablespoons chili powder: 3 piece
- cumin seeds: 1 Tbsp
- unsweetened cocoa powder: 1 Tbsp
- oregano: 1 tsp (dried)
- ground cayenne pepper: 1 tsp
- ground coriander: 1 tsp
- salt: 1 tsp
- kidney beans: 4 cans (15 ounce cans)
- hot Chili peppers: 4 piece (chopped, fresh)
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
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Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
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Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
