Try this Chili 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
- add all ingredients to list
- 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.
- All done! Now take a photo, rate it, and share your accomplishments!
Crowding the pot while browning mixed cuts of beef prevents the Maillard reaction from occurring efficiently. When ground beef and cubed sirloin release moisture simultaneously, the temperature stays trapped near 212 degrees Fahrenheit, causing the meat to steam rather than brown. Achieving deep flavor requires a large, heavy-bottomed Dutch oven that retains heat steadily across the burner surface. Cooking the meat in batches prevents excess liquid accumulation, ensuring proper caramelization on both the ground beef and the sirloin pieces. Deglazing the pot with dark beer and brewed coffee lifts those browned bits from the bottom, incorporating foundational savory depth into the base.
Simmering this large volume over low heat for two hours demands a heavy lid to maintain moisture balance without scorching the bottom sugars. Unsweetened cocoa powder and brown sugar interact with the chili powder and cumin, softening the acidity of the tomato paste and canned diced tomatoes. Staggering the addition of the kidney beans keeps the final texture intact rather than breaking them down into mush during the extended simmer. Leftovers taste better on the second day after the starches hydrate fully and the spices meld in the refrigerator.
