Spicy Cowboy Chili
photo by PalatablePastime
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 4 slices smoked bacon, cut into bite size pieces
- 1 1⁄2 lbs ground sirloin
- 29 ounces pinto beans
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 10 ounces beef broth
- 6 ounces dark beer
- 2 cups strong coffee
- 1 white onion, chopped
- 4 serrano chilies, chopped
- 3 1⁄2 tablespoons chili powder
- 1 teaspoon hot sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon cumin
- 3 tablespoons garlic, minced
directions
- Fry bacon until crispy.
- Add onions, garlic and meat to the pot - brown beef.
- Add tomatoes, beer, coffee, paste and broth to pot.
- Add spices, chilies, and beans to the pot.
- Lower heat to a simmer.
- Simmer for 1 hour.
- Tastes best refrigerated overnight.
- Serve piping hot, topped with shredded cheese and Fritos or a dollop of sour cream.
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Reviews
-
This was a very tasty chili with lots of flavors going on! We used Bell's Consecrator doppelbock (an American microbrew) for the beer. I started having mine without the suggested toppings of sour cream and cheese but found that I preferred it on there. And the flavor was so complex- I couldn't even tell there were 2 cups of coffee among the flavorings. Thanks for sharing. ~Sue
RECIPE SUBMITTED BY
I'm a tattooed "WAHM" of two boys and a baby girl. Trying to please everyone's palates can be extremely trying at times (Especially my picky toddlers who only asks for pizza.) which has lead me to Zaar.
My husband, a talented artist and mechanic, and I have been happily married for 14 years now and moved to Vegas over 9 years ago from southern CA.
We love to take long road trips with the kids and romantic European vacations alone. On rare occasions when we are child-free, my hubby and I enjoy attending pre-63 car shows, browsing the book store and watching trashy TV.