This is the base recipe for my family’s chili recipe. There are a few more ingredients that I am omitting because it is a secret family recipe.
Now this chili is not your typical chili you make from a seasoning packet or comes from a can. It is unique and full of different flavors. Make it the day before to let the flavors blend together.
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 1/2 pounds ground beef
1 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer (Guinness or Samuel Adams)
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/8 cup packed brown sugar
4 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
2 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 (15 ounce) cans kidney beans
2 jalapeno peppers, seeded and chopped
2 habanero peppers, seeded and chopped
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.