hefty and hot chili. This chili has a distinctive and explosive flavor thanks to the beer and coffee. Sliced chile peppers and cheese are used as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- ¾ 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 strong brewed coffee
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can beef broth
- ½ cup packed brown sugar
- 3 ½ tablespoons chili powder
- 1 tablespoon cumin seeds
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 4 (15 ounce) cans kidney beans
- 4 fresh hot chile peppers, seeded and chopped
Instructions
- Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
- Mix in the diced tomatoes with juice, dark beer, coffee, 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 hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 18 g |
| Protein | 32 g |
| Saturated Fat | 5 g |
| Sodium | 1414 mg |
| Sugars | 22 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with ground beef and my homemade ground pork sausage and it was delicious. I didn’t add the other 2 cans of beans and thought it was about right.
Great recipe! In the 70’s I was at the tourist trap for Woodstock. We had lunch and it was the best chili I’d ever had. I let the cook know and she came over and whispered to me, “Cocoa and coffee!
This has become the extended family standard. Whenever chili is served, whether it’s the parents, kids, or grand kids this is the only chili that’s made. I have NEVER served this chili to anyone that didn’t just love it. I have pre made copies of the recipe that I give out when they inevitably ask for it!
It’s hard to believe that I have been making this chili since early 2006. I’ve made it a dozen times as it is written and it’s a knockout I’ve changed up different meats I’ve used chicken I’ve used turkey I’ve used veal I’ve used just straight beef or pork it always comes through it’s wonderful. If there are any bad reviews about this it’s on you and maybe it’s time to look in the mirror and realize that you can’t cook. The instructions for this are some of the most clear and understanding that there can be there should be no reason why this doesn’t come out perfect for you assuming all of your kitchen gadgets and utensils and appliances are working as they should. I’ve cooked this in an instant pot I’ve cooked it on the stove I’ve cooked it in a big pot I’ve cooked it in a roaster it all works out if you’re following the directions.
I used 2 pounds of ground beef instead of the sirloin and added 1 extra tsp of cayenne pepper to add more kick. Family liked it, even my wife who doesn’t like chili that much.
We love this recipe, it’s always a winner. I do make a few small adj. I use a mix of black and kidney beans depending on who’s coming in I dinner and what they like. I will also use diced green chilis for less heat when the crowd dictates. I double the sirloin and keep the ground beef the same. The base recipe is always my guide through. We LOVE it. We’ve also used venison and elk. Sooooo great!!
Great chili as is but made a few changes. Used 1 lb of dry pinto beans, also used canned chopped chilies med, and every other time I use a pork loin about 3lbs and shred it for a different meal.
Been making this recipe for many years and is always a big hit.
I followed the recipe very closely and it was the best chili I’ve ever made. But don’t take my word for it… try it out!
ON a side note I also cook mine in a slow cooker for at least 4 hours if not a little more.
This is the absolute best chili recipe as is! It’s even better the next day. I have been using this recipe for more than 10 years now and everyone loves it.
It was very good if not a little sweet. I think the next time I’d half the brown sugar. The chocolate, coffee and dark beer were delightful. Best chili even.
Made it exactly and wouldn’t change a thing! Absolutely delicious and easy to make! The depths of flavor were amazing!! My husband and I are hooked!
Wonderful chili with a unique flavor!
would give this 10 stars all day long. depth of flavors, every bite delicious. love the layers of flavor the coffee, cocoa, and dark beer bring. it’s the only way I make chili. only changes I make is to increase the beef to at least 1 pound each and use only 2 cans of kidney beans, personal preference
I make this every time I want chili. Every other recipe is always lacking.
Reduced the number of cans of kidney beans to two for triple recipe. And I definitely used dark beer such as Guinness. Other than that it remained the same. Best chili ever.
This chili was awesome! I’m real picky about chili and i think i found the best recipe!! I was a little hesitant to put the brown sugar and cocoa in so I cut the amounts in half. It was fabulous!! Wish I took a picture!
too sweet for my family
My go to chili for years! I do add a half of a Hershey’s Chocolate bar and a couple of Anaheim peppers for additional heat.
It’s just fun making a chili dish that includes, cocoa, beer and coffee! They actually add a complexity of flavor that we love. Delish!