Recipe
Soup, Chili & Stew
Ultimate Chili
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 onions, chopped | ||
| 3 clove(s) garlic, minced | ||
| 1 lbs. lean ground beef | ||
| ¾ lbs. beef sirloin, cubed | ||
| 2 tsp. canola oil | ||
| 1 (14.5 oz) can diced tomatoes | ||
| 1 (12 oz) can dark beer | ||
| 1 c. strong coffee | ||
| 2 (6 oz each) cans tomato paste | ||
| 1 (15 oz) can beef broth | ||
| ½ c. brown sugar | ||
| 3 ½ tbsp. chili sauce | ||
| 1 tbsp. cumin | ||
| 1 tbsp. baking cocoa | ||
| 1 tsp. oregano | ||
| 1 tsp. cayenne pepper | ||
| 1 tsp. coriander | ||
| 1 tsp. salt | ||
| 4 (15 oz each) cans kidney beans, divided | ||
| 4 chili peppers, chopped |
Directions
- Cook onions, garlic and meat in oil until brown.
- Add tomatoes, beer, coffee, tomato paste, beef broth and spices. Stir in 2 cans kidney beans and chili peppers. Reduce heat and simmer for 1-1/2 hours.
- Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
Recipe Source:
Heather Nandell, Tailgate Recipe of the Week - Chili Theme Winner.