Best Chili Ever
I found this recipe online. It was a winner in a chili contest. I’ve done it several times for Christmas and Super Bowl parties, and for a few church potlucks. It’s always a hit.
2 lb lean ground beef
1 large yellow onion, chopped
2 cloves garlic, minced (2 tsp from jar)
Mixed peppers. I get a small container from Kroger which mixes red/yellow/green peppers
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
2 TBS chili sauce (the original recipe called for 4 TBS; I don’t like it that hot)
1 TBS cumin (I use less, again to reduce the hotness)
1 TBS cocoa
1 tsp oregano
1 tsp coriander
4 (15 ounce) cans of beans. Take your pick. It can be any combination of kidney, black, pinto, or cannelini beans. I typically use.
– 2 cans of tri-blend mix
– 1 can black beans
– 1 can kidney beans
Other Possible Ingredients
The original recipe includes these ingredients, which I don’t use:
– 4 chili peppers, chopped
– 1 tsp cayenne pepper
– 1 bottle of dark beer
– 1 tsp salt
– 14.5 oz can of diced tomatoes
1. Heat oil.
2. Cook onions, garlic and meat until brown.
3. Add tomatoes, beer, coffee, tomato paste, and beef broth.
4. Add spices.
5. Stir in all of the beans.
6. Reduce heat and simmer for 3 hours hours (or thereabouts).
An option is to add 2 of the cans of beans after the others have been cooking for 1.5 hours. That way, you have some different consistency in beans.