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bkraemer on 11.10.2010
I first tried this chili a year ago and came back to it this year…its still my favorite.
Beef and Bean Chili
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Description
I think I found a winner! After years of trying to perfect my chili, this one is my favorite. The smoky chipotles keep this chili from being too sweet!
Ingredients
- 2 whole Large Vadalia Onion
- 4 cloves Garlic, Minced
- 2 Tablespoons Olive Oil
- 1 pound Ground Beef
- 1 pound Beef Sirloin, Cubed
- Salt And Pepper
- 1 whole Large Yellow Bell Pepper, Diced
- 6 Tablespoons Tomato Paste, Double Concentrated
- 2 cans (14 Oz. Can) Diced Tomatoes
- 1 can (12 Oz. Can) Dark Lager Beer
- 1 cup Strong Black Coffee
- 1 can (14 Oz. Can) Low Sodium Beef Broth
- ¼ cups Brown Sugar
- 1 Tablespoon Cocoa
- 1 Tablespoon Cumin
- 2 teaspoons Coriander (ground)
- 2 teaspoons Dried Oregano
- 1 teaspoon Cayenne
- 3 cans (15 Oz. Can) Kidney Beans
- 2 whole Large Chipotle Peppers In Adobo Sauce
Preparation
Sweat onions and garlic in oil in a large Dutch oven or other heavy-bottomed pot. Add meats, salt and pepper and brown. Add all other ingredients; bring to a boil. (For the tomatoes, add beans and juice from one, but drain the other before adding the beans.) Reduce heat and simmer for 2 hours.
Remove from heat and cool to room temperature. Refrigerate overnight before serving.
I love my chili over white rice, topped with shredded jack cheese with either butter crackers or tortilla chips.
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bkraemer on 10.19.2009
I was looking for a good chili recipe that didn’t start with “easy” or “quick.” This one was both and extremely yummy. It’ll be my new recipe to use for those cold days that require a bowl of chili.