I can’t take total credit for this recipe… I got the idea from a recipe on AllRecipes.com and then worked it a little to fit my needs. I use it with all sorts of variations.
I like to roast the jalapeños for a richer flavor. I grow them in my garden and keep them in my freezer which makes handling a bit safer. It’s the oil and seeds that can linger on your hands forever so working with them frozen I have a better chance of not killing my eyes. So I chop the tops off, rinse some of the seeds out. If I want the chili to be even hotter I keep more seeds. Then I place them right over the open flame of my burner and just roast them a little. Then I use tongs to my cutting board and let my chopper do it’s work.
This week I used a local brewer’s Beer – Naturally Red from Big Inlet Brewing
Today I thought I’d be healthier and I left out the steak… This recipe is forgiving and I do replacement of equal amount with the kidney beans. Sometimes garbanzo beans or add one ear or can of corn instead of a can of beans. Also, button mushrooms or sliced portabella mushrooms too.
It fills my slow cooker all the way to the brim. YUMMY!
Fill up your bowl with our favorite Chili Recipe
- 2 Onions chopped
- 3 Garlic Cloves minced
- 1 lb Ground Beef
- 3/4 lb Beef Sirloin cubed
- 2 shakes Borsari Coffee Rub or Cracked Pepper
- 14 oz Tomato diced
- 1 cup Coffee brewed
- 11 oz Beer dark
- 1 tsp Coriander
- 60 oz Kidney Beans
- 12 oz Tomato Paste
- 2 cubes Beef Broth
- 1/2 cup Brown Sugar
- 3 1/2 tbsp chili powder OH YEAH
- 1 tbsp Cumin
- 1 tbsp Cocoa
- 1 tsp salt
- 1 tsp Cayenne Pepper
- 3 Jalapeños roasted & chopped
- Canned Corn
- Portabella Mushrooms
Heat Oil in large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin. Season with two shakes of Borsari. Cook for 10 minutes or until meat is well browned and onions are tender
Place browned meat in a slow cooker for 6-8 hours on low.
Add the following to your slow cooker. Mix in diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Stir in 2 cans of the beans and hot chili peppers.
Add the following seasoning brown sugar, chili powder, cumin, cocoa powder, oregano and beef broth, coriander and salt.
You may see some changes from my original recipe in 2009. I updated it to a crock pot recipe because I always use a crockpot now and some of the seasoning is updated.