 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
This recipe was on the Today Show from Jason Miller. It is the best chili recipe I have ever had. Its sweet, spicy and has added heat. I can not get enough of it! Enjoy! Ingredients:
2 tablespoons vegetable oil |
2 medium yellow onions, chopped 1/4 '' dice |
1 shallot, diced fine |
2 tablespoons garlic, fine chopped |
1 red bell pepper, diced 1/4 |
1 green bell pepper, diced 1/4 |
16 ounces coarse ground beef (70/30 or 80/20 blend) |
12 ounces sirloin, cubed into 1/2 chunks (prime grade is best) |
1 pint plum tomato (drain, but reserve juice) |
1/2 teaspoon instant espresso, fine-ground |
1 cup tomato paste |
1 pint beef stock |
4 ounces dark brown sugar |
4 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon ground cayenne pepper |
1/4 teaspoon paprika |
1 teaspoon ground coriander |
1 teaspoon kosher salt |
1 quart kidney bean |
3 jalapeno peppers, seeded & chopped |
1 serrano pepper, seeded & chopped |
12 ounces dark beer (optional, but guinness recommended) |
Directions:
1. Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly, drain off excess fat.
2. Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 10 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
3. Add the tomato paste, espresso and dried seasonings and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
4. Add beans, stock, beer and peppers and let simmer for 1 hour over medium-low heat, stirring the mixture every 10 minutes. Reduce heat to low and continue to simmer for additional 1 hour, using the reserved drained tomato juice to thin if needed.
|
|