Our Favorite Chili

A great chili recipe with a deep and rich flavor. I have made many chili recipes over the years and this is our favorite. Really good served with cornbread fresh from the oven!

Our Favorite Chili

Photo by Coni L.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons Vegetable Oil

  • 2

    large Onions, chopped

  • 4

    cloves Garlic, minced

  • 1

    pound Ground Beef

  • 1

    pound Beef Sirloin, cut into chunks

  • 1

    14.5 ounce can Mexican Style Tomatoes - I prefer Safeway brand

  • 1

    cup Dark Roast Brewed Coffee

  • 1

    12 ounce can Dark Beer or Apple Cider

  • 12 ounce can Tomato Paste

  • 2

    cups Beef Broth

  • ½

    cup Dark Brown Sugar

  • 1

    heaping tablespoon Unsweetened Cocoa Powder

  • 4

    tablespoons Chili Powder

  • 1

    tablespoon Mexican Oregano

  • 1

    teaspoon Cayenne Powder

  • 1

    teaspoon Ground Coriander

  • 1

    teaspoon Salt

  • 2

    15 ounce cans Kidney Beans - drained and rinsed

  • 2

    15 ounce cans Pinto Beans - drained and rinsed

  • 1

    tablespoon Ground Cumin

Directions

In a medium sized bowl, add the brown sugar, cocoa powder and all the spices, including salt and set aside. In a dutch oven over medium heat, add the vegetable oil . When nice and hot, add the chopped onions. Cook onions for about 5-6 minutes until they start to get soft. Add the sirloin cubes and stir until light brown. You can add more oil if it looks too dry. Break apart the ground beef and add the pieces into the pot. Stir until the meat is looking seared and brown. Turn down the heat and stir in the minced garlic. Don't let the garlic burn or it will turn bitter. Add the spice mixture and stir until all the onions and meat are coated with spices. Over medium low heat, stir for a minute or two. Add the beer, coffee, tomato paste, beef broth and chili beans and stir until it is well mixed. Reduce your heat to low and simmer for 2 hours. If I need to leave the house, I bring the whole pot to a bubbling simmer and then pour it into a warmed slow cooker. I set the temp on low heat and the timer for 3 hours. This is good served with grated cheese, or sour cream, avocado and crunched up corn chips. This is really good served with cornbread too!


Nutrition

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