Just the Way We Like It Chili

"Finally, after trying out an untold number of recipes, numerous tweakings, etc. The title says it all."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
2hrs 35mins
Ingredients:
20
Serves:
8
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ingredients

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directions

  • Heat oil in large Dutch oven or other stewpot over medium heat.
  • Cook onions, garlic, ground beef and steak for ten minutes or until meat is well browned and the onions are tender.
  • Add the tomatoes, beer, coffee, tomato paste and broth.
  • Mix well.
  • Add brown sugar, chili powder, cumin, cocoa, oregano, cayenne, coriander, and salt.
  • Stir again.
  • Add two cans of beans and the chili peppers.
  • Reduce heat to low and simmer for 1 1/2 hours or until steak pieces are beginning to fall apart, uncovered.
  • This can be done in advance, or even the previous day.
  • Before serving, stir in the remaining can of beans.
  • Simmer for 30 minutes, and serve.
  • Extra-nice served with cornbread, and a dollop of sour cream and shredded cheddar on top.

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Reviews

  1. I thought this was delicious chili. Clear, easy instructions and the chili got better and better as it simmered. We like things with zip, so I did use all four jalapenos, although I did cut down the amount of cayenne slightly (I'd rather add more to each serving later). I did not have whole cumin seeds, so I used ground cumin instead and I left out the beans, since my family doesn't care for beans in chili. All in all, a very tasty dish that would be great for a Superbowl party. Next time, I may toss everything into a crock pot after the meat has browned - I think this would adapt quite well for the crockpot.
     
  2. I'm sorry FlemishMinx, but there were just too many bitter notes in this. I think the combo of bitter beer, coffee and cocoa powder were too much for us. We eat a lot of chili, and although there were things about your recipe we did enjoy, I don't think we will be making it again. Being Australian, I don't think we can eat our chili as hot as you, so I cut the cayenne back to 1/2 teaspoon, and the jalepenos back to 2-perfect for us. The recipe was well written and easy to follow-just too bitter.
     
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RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
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