Look no further for a delicious chili recipe, this NYT inspired recipe will have you making chili again and again! Want more heat, feel free to slice up some chiles and add them in.
Print📖 Recipe
Coffee and Beer Chile Powder Chile
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Seasoning Blends
- Method: Stovetop
- Cuisine: American
Description
Look no further for a delicious chili recipe, this NYT inspired recipe will have you making chili again and again! Want more heat, feel free to slice up some chiles and add them in.
Ingredients
Scale
- 2 tbsp. olive oil
- 1 pound beef
- 1 large onion, finely chopped
- 1 12-ounce bottle of beer
- 1 14 ½-ounce can diced tomatoes
- ½ cup strong brewed coffee
- 1 tablespoon tomato paste
- ¼ cup brown sugar
- 1 tbsp. chile sauce
- 1 tbsp. cocoa powder
- 2 tbsp. MarnaMaria Chili Powder
- 1 tsp. salt to taste
- 2 15-ounce cans kidney beans
- 1 15-ounce can white beans
Instructions
- Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
- Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
- Add the brown sugar, chile sauce, cocoa powder, MarnaMaria Chili Powder, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
- Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
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