The minute the weather cools, I make a batch of chili. My recipe for years, that has even won me a chili cook-off or two (oh ya!) was in need of an upgrade. I wanted to incorporate more veggies into it, omit the beer, minimize the sugar and try it without beans. Sounds like I would be ruining it however, the results were outstanding! I didn’t even miss the beans but I could see adding them in again when I can tolerate them. What I did miss were leftovers. Hermpf.
Recipe type: Soup
- 1 lb of sirloin steak, cubed
- 1 lb of ground beef
- 1 med onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 red, yellow or orange pepper, seeded and diced
- 2 (6 oz) cans tomato paste
- 1 (14.5 oz) can diced tomatoes with garlic (or you can add garlic separately)
- 1 c dark roast coffee
- 1½ c broth (beef, chicken, veg or bone)
- ⅛ c maple syrup
- 1 T molasses
- 3½ T chili powder
- 1 T cumin seeds
- 1 T unsweetened cocoa
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon of salt
- (optional) 1 t cayenne pepper
- (optional) 1 fresh hot chili, such as serano, padron, etc. seeded and minced
- Heat oil in a dutch oven or large pan over medium heat.
- Add sirloin to the pan, spaced out and carefully not to overcook.
- Remove from pan into a separate bowl.
- Add a sprinkle of cumin to toast for a minute.
- Add onion, carrots, celery, sweet pepper and hot pepper if using to the pan.
- Once softened, add the ground beef.
- Brown the beef and add the tomato paste and cook for a minute.
- Add ½ c broth to deglaze the pan.
- Add the sirloin back, canned tomatoes, coffee, remainder of the broth, maple syrup, molasses, chili powder, cumin, cocoa, oregano, coriander and salt.
- Let simmer on low for at least an hour. Stir occasionally.
- Garnish with avocado, cilantro, tortilla chips, cheese, sour cream, whatever sounds good.