The Best Chili I Ever Tasted
Hands down this is the best chili recipe I've ever had.
- Preparing Time: 20 minutes
- Total Time: 8 hours
- Served Person: 8
chili
spicy
beans
main dish
potluck
cookoff
beef
american
dinner
winter
savory
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 can tomatoes diced
- 3 cloves garlic minced
- 2 teaspoons oil
- 2 onions chopped
- 1 lb lean ground beef
- 3/4 lb beef sirloin cubed
- 1 can dark beer
- 1 cup strong coffee
- 2 cans tomato paste
- 1 can beef broth
- 1/2 cup brown sugar
- 3 1/2 tablespoons chili sauce
- 1 tablespoon cumin
- 1 tablespoon cocoa
- 1 teaspoon oregano
- 1 teaspoon cayenne
- 1 teaspoon coriander
- 1 teaspoon salt
- 4 cans kidney beans
- 4 chili peppers chopped
- Carbohydrate 55.455414375 g
- Cholesterol 59.74675 mg
- Fat 19.5325966666667 g
- Fiber 12.191324053283 g
- Protein 31.154362625 g
- Saturated Fat 6.96604245416667 g
- Serving Size 1 1 Serving (530g)
- Sodium 798.661725 mg
- Sugar 43.264090321717 g
- Trans Fat 2.28736885833334 g
- Calories 526 calories
Heat oil and cook onions, garlic and meat until browned. Add tomatoes, beer, coffee, tomato paste and beef broth. Add spices and stir in 2 cans of the beans, and the peppers. Reduce heat and simmer at least 2 hours, 8-10 if possible. Add the remaining kidney beans during the last 30 minutes of cooking.
