Chili - Sweet and Spicy
- Ready In:
- 1hr 50mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 2 tablespoons vegetable oil
- 16 ounces coarse ground beef
- 12 ounces sirloin, cubed into 1/4 in. chunks (prime grade is best)
- 2 medium yellow onions, chopped into 1/4 in. dice
- 1 shallot, diced fine
- 2 tablespoons finely chopped garlic
- 1 red bell pepper, diced 1/4 in
- 1 green bell pepper, diced 1/4 in
- 1 cup tomato paste
- 1⁄2 teaspoon fine-ground instant espresso
- 1 cup dark brown sugar
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 1⁄4 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 3 (15 ounce) cans kidney beans
- 2 cups beef stock
- 1 (28 ounce) can peeled plum tomatoes, chopped (drained, but reserve juice)
- 12 ounces dark beer (Guinness recommended)
- 3 jalapeno peppers, seeded and chopped
- 1 serrano pepper, seeded and chopped
directions
- Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.
- Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
- Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
- Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.
- Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.
- Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.
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Reviews
RECIPE SUBMITTED BY
I am a horrible cook and sometimes I wonder why I bother. My last attempt at cooking was with a Chuck Steak about 2 weeks ago, since then I've been eating a lot of ham and cheese sandwiches.