Just Good Chili
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Author Notes: I've been making this recipe for a few years now, basically an amalgam of chili recipes I have known and loved. This is truly a toss it all in type deal, but you can omit many of the ingredients except, IMHO, the beer, which gives the chili bite, and the spices and onions. Texans will be offended by the beans. Normal people would not add carrots; I do it because my husband likes them. I often use half the liquid recommended if I want a thicker brew. Another cheat is a can of fire roasted tomatoes, and no chili powder. I often make this with ground turkey meat only, and no sirloin at all. I know people who have made it into a vegetarian dish. Do as you like, and enjoy! - Jestei
Serves many
- 1 to 2 tablespoon oil (i prefer olive veg is fine)
- 1 pound sirloin, cubed
- 1 pound ground meat (I prefer buffalo; turkey or beef fine)
- 1 large onion, finely chopped
- 1 Bottle of beer (my choice is Fat Tire)
- 1 14.5 ounce can diced tomatoes
- 1 cup beef stock
- 1 cup coffee (strong is best)
- 1 6 ounce can tomato paste
- 1 tablespoon chili sauce
- 1 tablespoon cocoa powder
- 1/2 finely chopped chili of choice (i use seeded serrano)
- 1/2 cup brown sugar
- 1 tablespoon heaping of cumin
- 1 teaspoon heaping of coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 15 ounce cans kidney beans
- 1 15 ounce cans white beans
- 5 large carrots, chopped into discs
- In large stock pot or dutch oven, heat oil over med. flame and brown meat, sirloin chunks first then ground.
- When meat is lightly browned, throw on the onions.
- Take two large sips from the beer.
- Add remaining beer plus, tomatoes, beef stock, coffee and tomato paste.
- Add sugar, spices and kidney beans. Reduce flame to low and let simmer for an hour.
- Add white beans and carrots simmer for another hour or two; longer will be better. Season as needed.
- This recipe is a Community Pick!
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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3 months ago Foodvergnugen
Hot dang, that's good chili. Really, the take-away is the coffee, cocoa powder and beer. I changed the recipe to suit my preferences: used 2 lbs of ground beef; just pinch of coriander; used only red kidney beans; subbed the carrot for one red bell pepper; didn't have beef stock, so used chicken stock; used Modelo Especial but probably should have used a darker beer; more onions; salted the ingredients throughout the cooking process. It needed a fair amount of salt-- I'd say at least 3 teaspoons, if not more. Dressed with sour cream and melted shredded cheddar. Ate with tortilla chips. Yum yum yum yum yum yum yum yum yum yum yum yum....
4 months ago DanP
Served at Super Bowl dinner last night. Guest comment this morning: "that was killin' chili, best I've ever eaten "
4 months ago Joanne Frick
I made this last night. I left the carrots and broth out. I used Serrano and a jalapeño peppers but didn't have cayenne on had so I used a generous teaspoon of crushed red pepper flakes. The beer I used was Yuengling Black & Tan which complemented the dark cocoa powder perfectly! I did drain my beans but there was still a lot if liquid so I turned up the flame for an hour or so. That reduced the liquid enough for me. Total time was about 4 hours from start to finish. Then I topped it with shredded Monteray and light sour cream. I haven't used a recipe for my chili in 20? years. This was excellent and may become my new Super Bowl chili!
4 months ago adele93
should beans be added after first hour of simmering if they are canned?
4 months ago adele93
can this be cooked and then frozen?
4 months ago Native2CA
This turned out very well. I love a dish that's little effort in and a lot of flavor out! Literally, all you have to prep is an onion and some carrots. The rest is pour it in and let it all blend together. It has a warm, sweet, mild heat that makes it pleasing to an adult palette but mild enough for kids. I have tried several recipes with beer or chocolate but the combination of the beer, chocolate, and coffee is rich, but distinct. This one definitely makes the do over and over list.
4 months ago RWM
I was always a McCormick Slow Cookers kind of guy, which I embellished greatly to suit my taste. First, I was surprised at some of the ingredients: cocoa, coffee, beer and carrots. But after all was done, I could see where each had its place. This was absolutely delicious! I followed the recipe exactly. After everything was added, I thought there would be too much liquid (I didn’t drain the canned beans). However, I slowed cooked this in a crock pot overnight (ten hours) and the excess liquid evaporated or was absorbed into the other ingredients. I think that’s key … slow cooking for at least 8-10 hours. I would have let it cook longer but I kept tasting it and it made me very hungry, so, after ten hours, I figured enough was enough. Great stuff! Thanks for the recipe.
4 months ago RWM
Some fine points: I used Yuengling Lager, which I think was a good choice. The lengthy cooking process made the sirloin very tender. I had been using chuck steak but the sirloin is a step up and less fatty. I noticed that fresh minced garlic was not part of the recipe (I would have thought it would have been).
4 months ago Muse
This looks like some SERIOUSLY good chili...will make some for dinner tonight because it is SO cold outside.
4 months ago twistybiscuits
I made this yesterday and it was so delicious - I can't wait for the leftovers tonight! I think Jenny's right you can make substitutions to this recipe as you wish and you'll get something delicious. I didn't have sirloin tips, so just went with ground beef. I eliminated the carrots and the coffee, used about half the sugar and added a dash of smoked paprika. It's a great chili to play around with, and I'm sure I'll continue to experiment in the future - but I'll probably always keep the beer!
5 months ago JORJ
I made this for a big get together after Christmas. The chili was a big success. The only change I would make would be to reduce the amount of brown sugar. The coffee, cocoa, and beer were awesome.
6 months ago Vivi B.
I like to make a chili like this and it is always a hit! I like to toast and grind the spices first, it really makes a difference. If I dont have cocoa, I just grate a square of unsweetened chocolate into it. I often add hot smoked paprika, or sub it for the cayenne.
7 months ago molly's kitchen
This chili was outrageously good! I grew up in a strict chili-with-ground-beef-only home, so the addition of sirloin felt like a revelation. The balance was perfect with the combination of spices, coffee, beer, and brown sugar. I'm in love -- and I think another batch is headed for the stove this week. Thanks!
9 months ago nipper
I made this in the slow cooker and it was amazing. I used a very wheaty specialized beer and super dark roasted coffee. The spice was just perfect. We ate it with some cream cheese and chive biscuits and I just wanted to die from the deliciousness.
8 months ago Jestei
Oh I am so glad. Would love to see your biscuit recipe.
9 months ago strawberryshortcake11
I'm prepping the veggies and meat for this as we speak. Although, I'm using 5 diced pork chops, no beef stock, and no white beans. I don't think I'll use that much beer, either, as it's Miller Light, and it would be my first time cooking with beer (a shame!)
I'm so excited to taste this once it's done.
9 months ago Jestei
i feel like everyone brings their own thing to this recipe and it always turns out well! and whatever beer will be good i promise
9 months ago strawberryshortcake11
This has to be the best chili recipe I've used in a while!!
And I'm never not putting beer in my chili again!
9 months ago Jestei
HOrrah! Also if you find it too loose skip the stock.
about 1 year ago megtubman
Can you tell me where you got the mug in the picture?
over 1 year ago Cookies4Two
This is wonderful - though I confess we tinkered with it. We skipped the carrots and cayenne, substituted chili powder for the chopped chilies. We tried cooking it in the slow cooker but it turns out too watery (BTW, this happens with my other chili recipes so I was prepared for it). We simmered it on the stove to cook off extra liquid and it was lovely. However, in our opinion this hits it's peak flavor potential the next day. This will be my go-to make ahead chili. Great recipe, Jestei, thanks for sharing!
over 1 year ago Jestei
I really think chili is always meant to be tinkered with and I have done this all sorts of different ways. I sometimes skip the beef stock because my husband doesn't like it as liquid-y as you found it, but I also cook it a loooong time. Carrots really don't belong in chili I only add them now and then because he loves them, too. And I sub chili powder all the time. So I totally approve of all you've done. Making this again right now.
over 1 year ago Jestei
I have at some point made every single one of these modifications and they all work well. Chili is meant to be tinkered with an in fact I am making this for super bowl and eliminating the stock because A I don't have any and B my husband prefers less liquid. As for carrots: they really don't belong in chili. It is just something my husband likes but I really don' t think anyone else does!
over 1 year ago phyllis
I've also made a whole bunch of modifications all dependent on who is going to eat it and what I have at hand. I have a pot simmering on the stove now and know we will all love it.
over 1 year ago shortnmorose
I made this as a vegetarian chili (too broke to indulge in meat) and all my vegetarian friends were in love!
over 1 year ago WoooPigSooie!
Few questions - is Siracha ok to use for the "1 Tbsp chili sauce"? And below, Jetsei mentions chili powder - but I don't see any mentioned in the recipe??
And finally - do you brown the sirloin and ground meat separately - or just add the ground to the sirloin?
over 1 year ago Jestei
Siracha is what I often use, just not a lot. Chili powder can do with other spices if you are using it. If you are using sirloin, brown it first, then add ground meat of choice.
over 1 year ago The Fiery Epicurean
I think this is perhaps the best chili I have ever made/had! I was a little nervous when it called for all the liquid ingredients, but after simmering for nearly four hours, it thickened up very nicely!
I love, love, love it!
over 1 year ago Jestei
You can always use less liquid (like no coffee or no stock) if you prefer it thicker.
over 1 year ago rothbrad
We added everything exactly as the recipe calls for and it was a bit sweet. I'm used to chili being more savory than this. Perhaps next time I'll cut the sugar down to 1/4 of a cup. Otherwise a good recipe
over 1 year ago Jestei
i have cut it to that sometimes too, and added more chili and or salt.