Hearty, spicy & savory...a dish sure to please your cowboys! I recently won first place at a chili cook off with this recipe. Top with shredded cheddar and some Fritos. Costs about $2 a serving.
- 4 slices smoked bacon, cut into bite size pieces
- 1 1⁄2 lbs ground sirloin
- 29 ounces pinto beans
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 10 ounces beef broth
- 6 ounces dark beer
- 2 cups strong coffee
- 1 white onion, chopped
- 4 serrano chilies, chopped
- 3 1⁄2 tablespoons chili powder
- 1 teaspoon hot sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon cumin
- 3 tablespoons garlic, minced
- Fry bacon until crispy.
- Add onions, garlic and meat to the pot - brown beef.
- Add tomatoes, beer, coffee, paste and broth to pot.
- Add spices, chilies, and beans to the pot.
- Lower heat to a simmer.
- Simmer for 1 hour.
- Tastes best refrigerated overnight.
- Serve piping hot, topped with shredded cheese and Fritos or a dollop of sour cream.
This was a very tasty chili with lots of flavors going on! We used Bell's Consecrator doppelbock (an American microbrew) for the beer. I started having mine without the suggested toppings of sour cream and cheese but found that I preferred it on there. And the flavor was so complex- I couldn't even tell there were 2 cups of coffee among the flavorings. Thanks for sharing. ~Sue