Oh, friends, you are in for a treat. While this chili recipe seems like it has a gerbillion ingredients, and it does have to simmer for a long time, it is worth it. Because I only make this recipe a couple times per year, it makes it seem all the more special. Do you like beef? Do you like (optional) heat? Get in.
Now, when I look at food sites, I admit to scrolling past all the personal story and commentary behind the recipe, and I just get to the recipe itself. So all I will tell you is that my recipe is based off of this AllRecipes offering, and I suggest that you do not alter the ingredients much. Everything is there for a (tasty, tasty) reason.
- 1 tbsp. vegetable oil
- 1 lb. ground beef
- ¾ lb. steak, cubed (your choice — I bought mock tender steak because it was on sale and relatively lean)
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can of peeled, diced tomatoes
- 1 (12 ounce) bottle of dark beer
- 1 cup strong brewed coffee
- 12 ounces (or 2 six ounce cans) tomato paste
- 1 (14 ounce) can low sodium beef broth
½ cup packed brown sugar
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. unsweetened cocoa powder
- 1 tsp. oregano
- 1 tsp. ground chia seeds (optional)
- 1 tsp. cayenne pepper (optional)
- 1 tsp. ground coriander
- 1 tsp. sea salt
- 1 lb. dried red kidney beans, previously soaked overnight and cooked OR 4 (15 ounce) cans of kidney beans
- 3 jalepeños, finely diced (Anaheim peppers work well, too)
I know. I know. I told you it was a lot of ingredients, but it only seems like it because of the pile of spices. I didn’t add the cayenne pepper, but my kids didn’t eat much last time I used it, so I left it out.
The ground chia seeds are optional because they don’t add anything to the taste of the chili, but rather blend in to the sauce. I add them to a lot of soups and stews for the extra nutritional benefits.
Note about the kidney beans: Unless you’ve already cooked the dried kidney beans the day before (it’s quite easy to throw them into a slow cooker), you’re going to have to simmer your chili all day for them to be properly soft. I simmered for around 4 hours, and that didn’t quite do the job, but they were still edible. The leftovers the next day were much better, softness-wise, once they’d had more time to cook. Dried beans are cheaper and sometimes taste better, but if you’d rather spare yourself the trouble, cooking with canned beans is perfectly fine.
- Heat 1 tbsp. of vegetable oil in a large pot. Add the ground beef, steak, and onions. When the meat has begun to brown, add the garlic.
- When the meat is almost completely browned, add the tomatoes, beer, coffee, tomato paste, and beef broth. Stir to get the tomato paste evenly mixed .
- Add the brown sugar and all of your spices.
- Stir in your beans and the hot peppers. Bring to a boil, then turn it down to a simmer, and let it cook covered for at least 2 hours.
And that’s it! This made enough for three adults and two children to eat for dinner two days in a row, but your mileage may vary.