Chili I Good Recipes

Tuesday, March 13, 2012

Chili I

"Thick and highly spiced chili. Coffee and beer deliver this chili a unique and dynamite taste. Garnish with shredded cheese and diced chile peppers."

Ingredients :

2 tablespoons vegetable oil
2 onions, chopped
three cloves garlic, minced
1 pound ground beef
3/four pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup sturdy brewed espresso
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 half tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon floor cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
four (15 ounce) cans kidney beans
four sparkling hot chile peppers, seeded and chopped

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H20M

Heat oil in a large saucepan over medium warmth. Cook onions, garlic, floor pork and cubed sirloin in oil for 10 minutes, or till the meat is properly browned and the onions are gentle.
Mix within the diced tomatoes with juice, dark beer, espresso, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and warm chile peppers. Reduce heat to low, and simmer for 1 half hours.
Stir in the 2 final cans of beans, and simmer for any other 30 minutes.

Notes :

Try using a Reynolds® gradual cooker liner in your slow cooker for easier cleanup.

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