The last and best Chili you will ever make. The ingredients, while unusual to those that have been making standard chili for years, create a fantastic myriad of flavors that really bring chili out of the chilidog and nacho cheese set.
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced or pressed
- 1 pound ground chuck
- 3/4 pound beef sirloin, cubed
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (12 fluid ounce) can or bottle dark beer
- 1 cup strong, brewed coffee
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can beef broth
- 4 (15 ounce) cans kidney beans, drained
- 4 fresh hot chile peppers, seeded and chopped
- 1/2 cup packed brown sugar
- 3 1/2 tablespoons chili powder
- 1 tablespoon cumin seeds (or ground)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne/red pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- Before starting, assemble all of the dry ingredients into a bowl so they can be added on-demand. This significantly reduces the amount of hussle needed after the first two steps.
- Heat oil in a large saucepan over medium-high heat. Toss in the cubed sirloin and give it a quick sear to toughen it up for stewing (this insures nice, pleasant chunks of beef in the chili. Remove sirloin from pan.
- Add a little more oil, the ground beef and the onions. Cook until all of the meat is well-browned and the onions are tender. In the last few minutes of cooking, add the garlic.
- In a large stock pot, add sirloin, ground beef, onions & garlic. 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.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
- Be sure to simmer this dish for the whole time. If you don't, the chili will be too spicy for most and a little thin. If the dish still proves to be too hot, swap out a couple (or all) of the peppers for a milder variety next time.
This recipe was submitted by Primal Curve on April 9, 2005.