"Wish I had time for just one more bowl of chili." - Dying words of mountain man Kit Carson (1809-1868)
IT'S ALMOST A WEEKEND and one of my favorite past-times is cooking up something fun. And one of my favorite things to cook is CHILI.
I know, everyone already has a favorite chili recipe. But I got to tell ya, everyone who has tried this recipe agrees it is among the best of the bunch (It's the sweetness from the cocoa and brown sugar).
It is hot (but not too hot) and the recipe does call for beans. Yes, the International Chili Society insists that chili DOES NOT include beans. But, well, THEY ARE WRONG.
All i can suggest for those who feel otherwise is to give the recipe a try. It just might change your mind. Unless, you are from Texas. Then never mind 'cause nothing ever causes a Texan to change their mind.
Anyway, cook in cast iron if possible and give yourself about three hours to get it ready to serve.
The Recipe for Grant's Remarkable Chili
- 2 TBL vegetable oil
- 2 onions, minced
- 3 cloves garlic
- 1 pound lean ground beef
- 3/4 pound beef sirloin, cubed
- 1 14.5 ounce can peeled and diced tomatoes with juice
- 1 12 ounce bottle dark beer
- 1 cup strong brewed coffee
- 12 oz. tomato paste
- 14 oz. beef broth
- 1/2 cup packed brown sugar
- 3 1/2 TBL chili powder
- 1 TBL cumin seeds
- 1 TBL unsweetened cocoa powder
- 1 TSP dried oregano
- 1 TSP ground cayenne pepper
- 1 TSP ground coriander
- 1 TSP salt
- 4 15 oz cans kidney beans
- 4 fresh chili peppers, seeded and chopped
This is what to do:
Chop onions, mince garlic and set aside. If not already diced, dice the sirloin and set aside. Make a cup of coffee and set aside. Gather all the other ingredients called for and set them nearby.
About three hours before you want to serve dinner, heat the oil in a large cast iron skillet over medium heat, then add onions, garlic, ground beef and cubed sirloin. Cook about 10 minutes or until meat is well browned and the onions are tender.
Mix in diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Stir it up and add brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir it up and add two cans of the beans and the chili peppers.
Reduce heat to low and simmer for 90 minutes. Stir in the two remaining cans of beans and simmer at least another 30 minutes.
That's it. Top with cheese and/or sour cream, serve with Saltine crackers. Then, just enjoy.
Some are a lot hotter than others. This recipe calls for using four fresh green chilies. A great way to control the heat of this chili is through the type of chilies you add. I use two anaheims and two jalapenos. If you want a hotter chili, just use jalapenos. To cool it off a bit, try using all anaheims.
That's it. Let me know what ya' think.