{Nothing Noteworthy}

Much Ado About Nothing

Colder Weather Means Chili Season

on October 11, 2013

This chili provides great combination of spicy and sweet to please every palette! Don’t let the long ingredient list fool you; it really is very easy to make.

Patti's Sweet and Sassy Chili
Serves 8
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  1. 2 tablespoons olive oil
  2. 2 onions, chopped
  3. 3 cloves garlic, minced
  4. 1 pound ground beef
  5. 1 pound beef sirloin, cubed
  6. 2 (14.5 ounce) cans peeled and diced tomatoes with juice
  7. 1 (12 fluid ounce) bottle dark beer; Honey Brown, Newcastle, and Nut Brown work really well
  8. 1 cup strong brewed coffee
  9. 2 (6 ounce) cans tomato paste
  10. 1 (14 ounce) can beef broth
  11. 1 cup packed brown sugar
  12. 3 1/2 tablespoons chili powder
  13. 1 tablespoon ground cumin
  14. 1 teaspoon unsweetened cocoa powder
  15. 1 teaspoon dried oregano
  16. 1 teaspoon ground cayenne pepper
  17. 1 teaspoon ground coriander
  18. 1 teaspoon salt
  19. 3 (15 ounce) cans kidney beans
  20. 4 fresh hot chile peppers, seeded and chopped
  1. 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.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste, brown sugar, and beef broth. Season with 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.
  3. Stir in the remaining can of beans, and simmer for another 30 minutes.
  1. Serve buffet-style with fresh shredded cheese, jalapeno pepper slices, chopped onion, sour cream and hot sauce for topping. Goes great with a nice big salad and some corn bread.
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