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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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/hub/An-Award-Winning-Chili-Recipe Ingredients:
2-1/4 pounds of ground beef, get a nice lean variety |
2 teaspoons of oil (evoo will do just fine) |
2 medium onions, chopped |
3-4 cloves of garlic, minced |
1 can diced tomatoes (14.5 ounce can) |
1 cup of a dark beer (you pick, guiness and magic hat are both nice) |
1 cup of strong coffee |
2 cans of tomato paste (6 ounce cans) |
1 can beef broth |
1/4 cup brown sugar |
3-1/2 tablespoons chili sauce |
2/3 cup hot salsa |
2 tablespoonfuls of frank's hot sauce |
1 tablespoonful cumin |
1 tablespoonful cocoa |
1 teaspoonful oregano |
1 teaspoonful cayenne pepper powder |
1 teaspoonful coriander |
1 teaspoonful black pepper |
2 teaspoonfuls salt |
3 cans of kidney beans (15 ounce cans, drained) |
4 green jalapeno peppers |
Directions:
1. Heat the oil in a large dutch oven, then add your onions, garlic and ground beef. Cook until brown. At this point, I like to drain the meat a little by pressing a large spoon into the mix and drawing out some of the fat. Toss this out.
2. Add diced tomatoes, tomato paste, coffee, beer, and beef broth
3. Add spices (items 14-20 above), brown sugar and then add in 2 cans of kidney beans and peppers. Let this simmer for about 1-1/2 hours.
4. Add the final can of kidney beans. Add the chili sauce, salsa, and hot sauce. Allow this to simmer for about another 30 minutes.
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