Chili
Here's a delicious chili recipe combining ground beef and cubed top sirloin. It also includes beer, strong-brewed coffee, unsweetened cocoa powder, and ground cumin.
Here's a delicious chili recipe combining ground beef and cubed top sirloin. It also includes beer, strong-brewed coffee, unsweetened cocoa powder, and ground cumin.
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup brown sugar packed
- 2 onions chili
- 3 cloves garlic minced
- 1 pound ground beef
- 1 pound beef sirloin cubed
- 1 14.5-oz can rotel diced tomatoes with juice
- 1 12-oz can dark beer
- 1 cup coffee strong brewed
- 2 6-oz cans tomato paste
- 14 ounce beef broth
- 3 1/2 tablespoon chili powder
- 1 tablespoon cumin seeds
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne
- pepper
- 1 teaspoon ground coriander
- 4 15-oz cans kidney beans drained and rinsed
- 4 fresh hot chile peppers seeded and chopped
- Carbohydrate 33.1755246572484 g
- Cholesterol 111.697569375 mg
- Fat 39.7673086858559 g
- Fiber 5.90727583363645 g
- Protein 34.667881184409 g
- Saturated Fat 14.2213592978196 g
- Serving Size 1 1 Serving (367g)
- Sodium 354.227457555643 mg
- Sugar 27.268248823612 g
- Trans Fat 8.52313375845175 g
- Calories 619 calories
Step-by-step
- 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.
- 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. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Standard single-pot beef stews rely on gentle braising, but this iteration demands aggressive browning of both ground beef and cubed top sirloin to build foundational umami through the Maillard reaction. Crowding a standard twelve-inch skillet prevents moisture evaporation, so brown the meats in two distinct batches if necessary to achieve proper crust formation on the sirloin cubes. Temperature control during this initial ten-minute phase stops the garlic from burning and turning bitterly acrid while the onions soften in the vegetable oil.
Scaling quantities up or down in chili recipes rarely works through simple linear multiplication, particularly when balancing liquids like dark beer, strong-brewed coffee, and beef broth against thickeners like tomato paste and unsweetened cocoa powder. Doubling the batch requires increasing the pot capacity to at least eight quarts to prevent boiling over, yet reduction times lengthen disproportionately because surface area does not scale at the same rate as volume. Halving the recipe demands reducing the initial liquid additions by roughly thirty percent to avoid a watery consistency during the two-hour simmer.
Chemical reactions drive the complex flavor profile here, where bitter compounds from roasted coffee beans and unsweetened cocoa powder counterbalance the natural sweetness of packed brown sugar and concentrated tomato paste. Acidity from the canned diced tomatoes breaks down tough collagen strands in the sirloin over the long cooking duration, while ethanol from the dark beer evaporates to leave behind maltose notes that bond with fat-soluble capsaicin from the fresh hot chile peppers.
Staggering the addition of the four cans of kidney beans prevents the first batch from turning completely mushy during the initial ninety-minute simmer, leaving the second batch added at the thirty-minute mark with enough structural integrity to hold distinct shapes. Cool leftovers rapidly within two hours before transferring airtight containers to the refrigerator, where the dish keeps safely for up to four days as starches fully gelatinize and mature.
