Award Winning Chili
Savory, spicy, sweet chili that's light on the beans and packed with beef! It tastes better the longer it sits so feel free to make ahead! Serve over noodles and top with your favorite fixings!
Ingredients
- 3 lbs ground chuck (80% lean ground beef) fat drained
- 2 yellow onions diced
- 4 cloves garlic minced
- 1 can petite diced tomatoes strained
- 12 oz tomato paste (1 regular can or 2 small ones)
- 28 oz beef broth
- 6 oz light beer (1/2 a bottle)
- 1 can light red kidney beans strained
Seasoning
- 1/2 c brown sugar
- 2 tsp instant coffee granules
- 2 tsp salt
- 1 1/2 tsp cayenne
- 1 tsp coriander
- 1 tsp oregano
- 1 tbsp cocoa powder
- 1 chili seasoning packet (I use Brooks original)
Instructions
- Brown the meat just under medium heat and strain the fat once all the pink is cooked out.
- Dice onions and add to the browned meat. Stir.
- Add minced garlic and cook until the onions are translucent, about 15 minutes
- Add petite diced tomatoes, tomato paste, beef broth, pale light beer, all the sugar and seasoning. Stir and simmer for 1 hour with the lid on.
- Add the strained light red kidney beans. Stir and cover. Simmer for 2 more hours. Stir occassionally.
- Tastes better the longer it sits! Leftovers are even better!
Tried this recipe?Let us know how it was!