Summary
| Yield | |
|---|---|
| Source | Stephen Yorke |
| Prep time | 2 1/2 hours |
| Cooking time | 45 minutes |
| Total time | 3 hours, 15 minutes |
Ingredients
2 tablespoon
vegetable oil 2
onions, chopped 3 clove
garlic, minced 1 pound
ground beef 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 1⁄2 cup
packed brown sugar 3 1⁄2 tablespoon
Chili powder 1 tablespoon
cumin seeds 1 tablespoon
unsweetened cocoa powder 1 teaspoon
dried oregano 1 teaspoon
ground cayenne pepper 1 teaspoon
ground coriander 1 teaspoon
Salt 4
(15 ounce) cans kidney beans 4
hot chile peppers, seeded and chopped (fresh! )Instructions
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.
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.
Notes
This is the best chili that I've had. Some of the ingredients threw me off but make it exactly as above (depending on how much heat you want) and you shouldn't be disappointed.
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