Prepare a delightful and nourishing Chili with this recipe
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 pound ground beef
- 1 tablespoon cumin seeds
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 onions, chopped
- 3/4 pound beef sirloin cubed
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (12 fluid ounce) can or bottle dark beer
- 1 cup strong brewed coffee
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can beef broth
- 1/2 cup packed brown sugar
- 3 1/2 tablespoons chili powder
- 1 teaspoon ground cayenne pepper
- 4 (15 ounce) cans kidney beans
- 4 fresh hot chile peppers seeded and chopped
- Carbohydrate 147.057793796191 g
- Cholesterol 485.3438359 mg
- Fat 141.822883019829 g
- Fiber 11.2243861250092 g
- Protein 159.605507048794 g
- Saturated Fat 48.6252686732938 g
- Serving Size 1 1 recipe (1422g)
- Sodium 670.233985104704 mg
- Sugar 135.833407671182 g
- Trans Fat 17.0806067425572 g
- Calories 2497 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.
Building a deep, complex flavor profile in a long-simmered beef stew relies on combining Maillard-browned proteins with acidic liquids that break down tough connective tissue over hours of gentle heat. When searing both ground beef and cubed sirloin in a heavy saucepan, ensure the pan maintains direct contact with the meat without overcrowding, because moisture accumulation will cause steaming instead of the vital browning reaction required for savory depth. Introducing dark beer and brewed coffee introduces acidity and tannins, which counteract the rich, heavy saturated fats from the beef.
Adding beans in two distinct stages prevents the initial batch from completely disintegrating during the ninety-minute simmer, preserving distinct textures while the second batch added in the final thirty minutes provides a firmer bite. Unsweetened cocoa powder functions as a bitter agent rather than a sweetener, bridging the gap between earthy cumin, ground coriander, and fiery cayenne pepper without introducing unwanted sugar.
Testing doneness requires observing the cubed sirloin rather than relying on a timer; when a culinary fork slides through the meat fibers with zero resistance and the surrounding sauce has reduced to a thick, glossy coat that clings to a spoon, the dish is finished.
