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
3 hours 15 minutes
oil (i prefer olive veg is fine)
ground meat (I prefer buffalo; turkey or beef fine)
large onion, finely chopped
Bottle of beer (my choice is Fat Tire)
14.5 ounce can diced tomatoes
coffee (strong is best)
finely chopped chili of choice (i use seeded serrano)
heaping of cumin
heaping of coriander
15 ounce cans kidney beans
15 ounce cans white beans
large carrots, chopped into discs (OPTIONAL)
In This Recipe
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, 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.