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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I found this recipe on another site and fixed it and absolutely loved it. This rich, spicy chili has a kick to it though. I don't add quite as much brown sugar as it calls for. Ingredients:
2 tablespoons vegetable oil |
2 onions, chopped |
3 garlic cloves, minced |
1 lb ground beef |
3/4 lb beef sirloin, cubed |
1 (14 1/2 ounce) diced tomatoes with juice |
1 (12 fluid ounce) dark beer |
1 cup strong brewed coffee |
2 (6 ounce) cans tomato paste |
1 (14 ounce) can beef broth |
1/2 cup brown sugar, packed |
3 1/2 tablespoons chili powder |
1 tablespoon cumin seed |
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, drained |
4 fresh hot chili peppers, seeded and chopped |
Directions:
1. 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.
2. 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.
3. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
4. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
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