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Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.
- Preparing Time: 2 hours and 20 minutes
- Total Time: -
- Served Person: 8
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 tablespoon cumin seeds
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 onions, chopped
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (12 fluid ounce) can or bottle dark beer
- 1 cup strong brewed coffee
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can beef broth
- 1/2 cup packed brown sugar
- 3 1/2 tablespoons chili powder
- 1 teaspoon ground cayenne pepper
- 4 (15 ounce) cans kidney beans
- 3 cloves garlic, minced
- 3/4 pound beef sirloin, cubed
- 4 fresh hot chile peppers, seeded and chopped
- Carbohydrate 65.3
- Cholesterol 57
- Fat 16.1
- Protein 32.4
- Sodium 1414
- Calories 532 calories;
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
