I genuinely cannot figure out where I got this chili recipe, but it’s fantastic. The one caveat I would note, here, is that if you use hot Chorizo, you might want to skip the Cayenne (or vice versa), as this recipe can go from zero to nuclear hot pretty easily.
|2 t||Vegetable oil|
|3||Cloves garlic, minced|
|32 oz||Fresh/uncooked Chorizo sausage|
|12 oz||Beef sirloin, cubed|
|1 C||Strong coffee|
|28 oz||Canned diced tomatoes|
|1 can||Tomato paste|
|1 can||Beef broth|
|1/4 C||Brown sugar|
|3 1/2 T||Chili sauce|
|3 T||Chili powder|
|1 1/2 t||Cayenne pepper (optional)|
|4 cans||Chili beans (I use have Kidney, half Pinto)|
This recipe should be executed in a large stock pot or dutch oven.
- Remove sausage from casings, chop, brown, drain, and set aside.
- Heat oil, brown sirloin, and set aside.
- Fry onions until translucent.
- Add garlic and fry until fragrant.
- Return sirloin to pot and add rest of ingredients, except 2 cans beans, and simmer 1 1/2 hours.
- Add remaining cans of beans, and simmer for another 30 minutes.
This chili is best served with a big dollop of sour cream (and some shredded cheddar cheese if you’re feeling decadent).