Sooz's Rich and Smoky Chili Con Carne
"My family and friends all love this chili. It is really meaty, and the meat is SO tender it just falls apart. The slightly sweet, rich flavor of this chili gets even better on the second day and you don't taste the individual ingredients like the coffee or the cocoa... just the deliciousness of the chili. I usually make this to eat during big football games and traditionally on Halloween Eve as although it takes a while to make, it does not require a lot of attention. You can make it with or without beans depending on how you like your Chili Con Carne. Sometimes I make cornbread for this, but I usually serve it with flour tortillas I buy from the little Mexican Market in my town and toppings like chopped onion, shredded cheese and sour cream."
- Ready In:
- 3hrs
- Ingredients:
- 22
- Serves:
-
10
ingredients
- 1⁄4 cup oil
- 1 lb beef brisket, cubed (or beef sirloin)
- 1 lb lean ground beef
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 cups beef broth
- 1 (12 ounce) bottle beer (a good dark beer... I use Negra Modelo)
- 1 cup strong brewed coffee
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 2 tablespoons brown sugar
- 2 teaspoons unsweetened cocoa powder
- 1⁄4 teaspoon cayenne pepper (or more depending on taste)
- 1 teaspoon smoked paprika (you can use regular but you won't get that smoky flavor)
- 1 (4 ounce) can of chopped green chilies
- 1 anaheim chili, seeded and chopped (more if you like spicier chili or you can use jalapenos too. I use the roasted anaheims I buy at the)
- 1 (29 ounce) can pinto beans (Optional but I use them)
directions
- Heat oil in Dutch oven. Sprinkle beef with, salt and pepper and brown in oil.
- Add onions and garlic and cook until onions are tender.
- Add beef broth, beer, coffee, crushed tomatoes, tomato paste and blend well.
- Stir in chili powder, cumin, coriander, brown sugar, cocoa powder, cayenne pepper, and paprika.
- Mix in the chopped green chilies and anaheim pepper.
- Bring to a boil, reduce heat, cover and simmer for at least 2 hours stirring occasionally to make sure it does not stick to the bottom of the pan.
- Add beans if desired and simmer for an additional 30 minutes.
- Serve hot with onions, shredded cheese, and sour cream on top and with flour tortillas for scooping and dipping.
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Reviews
-
Very good and easy! I did use homemade beans and served over chips. Great for a crowd.
RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes.
Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too!
My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much!
I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
