Chili I

Recipe View Heat the vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. (2 minutes)

Recipe View Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Recipe View Add the ground beef and cubed sirloin. Cook, breaking up the ground beef with a spoon, until the meat is well browned on all sides. Drain off any excess grease. (10 minutes)

Recipe View Stir in the diced tomatoes with juice, dark beer, strong brewed coffee, tomato paste, and beef broth. (3 minutes)

Recipe View Season with brown sugar, chili powder, cumin seeds, cocoa powder, dried oregano, cayenne pepper, ground coriander, and salt. Stir well to combine. (2 minutes)

Recipe View Add 2 cans of the drained and rinsed kidney beans and the chopped fresh hot chile peppers. Stir to incorporate. (3 minutes)

Recipe View Bring the chili to a simmer, then reduce the heat to low, cover, and simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking. (90 minutes)

Recipe View Stir in the remaining 2 cans of drained and rinsed kidney beans and continue to simmer, uncovered, for another 30 minutes, or until the chili has thickened to your desired consistency. (30 minutes)

Recipe View Serve hot, garnished with shredded cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, or your favorite chili toppings.