I can’t take total credit for this recipe… I got the idea from a recipe on AllRecipes.com and then worked it a little to fit my needs. I use it with all sorts of variations.
I like to roast the jalepenos for a richer flavor. I grow them in my garden and keep them in my freezer which makes handling a bit safer. It’s the oil and seeds that can linger on your hands forever so working with them frozen I have better chance of not killing my eyes. So I chop the tops off rinse some of the seeds out. If I want the chili to be even hotter I keep more seeds. Then I place them right over the open flame of my burner and just roast them a little. Then I use tongs to my cutting board and let my chopper do it’s work.
Today I thought I’ld be healthier and I left out the steak…
It fills my crock pot all the way to the brim. YUMMY!
- 2 onions chopped
- 3 garlic cloves minced
- 1 lb ground beef
- 3/4 lb beef sirloin cubed
- 1 cup corn
- 1 can diced tomatoes
- 1 cup brewed coffee
- 1 bottle dark beer
- 1 tsp coriander
- 15 oz kidney beans
- 2 cans tomato paste
- 1 can beef broth
- 1 handful brown sugar
- 3 1/2 tbls chili powder (OH YEAH)
- 1 tbls cumin seeds
- 1 shake cocoa
- 1 tsp salt
- 1 tsp cayenne pepper
- 3 roasted jalapenos
Heat Oil in large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes or until meat is well browned and onions are tender
Mix in diced tomatoes with juice, dark beer, coffee, tomato past and beef broth
Season with brown sugar, chili powder, cumin, cocoa powder, oregano and beef broth, coriander and salt. Stir in 2 cans of the beans and hot chili peppers. Reduce heat to low and simmer for 1 1/2 hour.
Stir in the 2 remaining cans of beans and simmer for another 30 minutes.