Chili
A delicious and hearty chili recipe combining ground beef and cubed top sirloin, seasoned with beer, coffee, cocoa powder, and cumin.
A delicious and hearty chili recipe combining ground beef and cubed top sirloin, seasoned with beer, coffee, cocoa powder, and 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.
Swapping the dark beer for standard beef broth alters the final acidity and depth, removing the bitter malt notes that balance the heavy fats of the ground beef and top sirloin. Using two different cuts of beef provides structural contrast. Ground beef renders its fat entirely into the liquid, while cubed sirloin retains its muscle fibers, yielding distinct bites rather than a uniform paste. Brown the meat mixture over medium heat for a full 10 minutes to develop the Maillard reaction on the pan surface, which acts as the primary flavor engine for the entire pot.
Achieving correct mouthfeel requires managing moisture evaporation and starch breakdown across the two-hour cooking window. The initial 90-minute simmer concentrates the liquids, reducing the stock, tomato paste, and brewed coffee into a thick sauce that coats the back of a spoon. Adding half the kidney beans at the start allows them to break down partially, thickening the broth naturally through released starches. Keeping the heat low prevents scorching the cocoa powder and sugars suspended in the dense liquid.
Stirring in the remaining two cans of kidney beans during the final 30 minutes preserves their structural integrity so they do not disintegrate into mush. Fresh hot chile peppers contribute capsaicin, which oil binds effectively, spreading heat evenly across the palate instead of concentrating it in a single spot. Whole cumin seeds toasted briefly in the fat release aromatic essential oils far more intensely than pre-ground powders. Thorough skimming of excess surface fat before serving keeps the heavier notes from overwhelming the palate.
Proper cooling before refrigeration prevents temperature abuse in large volume pots. Store the finished batch in airtight glass containers for up to four days, or freeze portions for three months. Reheat individual servings gently on the stovetop over medium-low heat, adding a splash of water if the starches have tightened the sauce too much during storage.
