Chili Recipe
Fill up your bowl with our favorite Chili Recipe
Ingredients
- 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
Additional Options
- Canned Corn
- Portabella Mushrooms
Instructions
Heat Oil in a 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: diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Stir in two cans of beans and hot chili peppers.
Add the following seasoning brown sugar, chili powder, cumin, cocoa powder, oregano and beef broth, coriander and salt.
I can’t take full credit for this recipe—it originally came from AllRecipes.com, but I’ve tweaked it a bit to fit my taste, and now I use all kinds of variations.
One thing I love to do is roast the jalapeños for a richer flavor. I grow them in my garden and freeze them, which makes handling much easier and safer. The oils and seeds can stick to your hands for what feels like forever, but when they’re frozen, it’s much easier to avoid any accidents. I just chop off the tops, rinse out some of the seeds (keeping more in if I want extra heat), then roast them directly over the open flame of my burner for a bit. Afterward, I use tongs to move them to the cutting board and let my chopper take care of the rest.
This week, I used a local brewer’s beer—Naturally Red from Big Inlet Brewing—which gave the chili a nice twist. I also decided to go a little healthier and skipped the steak. The beauty of this recipe is its flexibility. I just swapped the steak with an equal amount of kidney beans. Sometimes I use garbanzo beans, or even throw in corn—either fresh off the cob or canned. Button mushrooms or sliced portabella mushrooms are also great additions.
The recipe fills my slow cooker to the brim, and the result is always delicious!
Recipe Notes
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.