Monday, March 1, 2010

Smoky Beef and Bean Chili

Although I'm rather sick of winter by this point, the cold weather is perfect for comfort food - chili being my favorite. I like a fairly spicy and thick chili, none of that soupy sweet stuff. So when I found this recipe, I was a little skeptical because of the brown sugar and cocoa powder. But it used beer, so I was going to try it.

This is a very complex tasting chili. You've got everything from beer to coffee, and chipotle peppers to cocoa powder. Surprisingly, it all works together really well. The smokiness of the chipotles paired perfectly with our Black Pepper Porter and some green chili & cheese cornbread.

Beef and Bean Chili
Recipe by Your {Everyday} Mama

2 Tbs olive oil
2 large Vadalia or other sweet onions, chopped
4 garlic cloves, minced
1 lb beef sirloin, cubed
1 lb ground beef
1 large yellow bell pepper, diced
1 (14oz) can diced tomatoes, with juice
1 (14oz) can diced tomatoes, drained
4-6 oz double concentrated tomato paste (tube)
1 can dark lager beer (I used an Irish stout.)
1 cup strong black coffee
1 can low sodium beef broth
1/4 cup brown sugar
1 Tbs cocoa
1 Tbs cumin
2 tsp coriander, ground
2 tsp oregano
1-2 tsp cayenne
1 tsp salt
3 (15oz) cans kidney beans, mix of regular and dark red
2-3 large Chipotle peppers in adobe sauce, finely chopped

1. Sweat onions and garlic in oil in a large dutch oven or other heavy bottomed pot. Add meats, salt and pepper and brown. Add all other ingredients bring to a boil. Reduce heat and simmer for 2 hours.

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