Chili has been an ongoing problem for me, or it was until I found this recipe. My chili was always missing that 'something' that was there in everybody else's dish. I found this recipe at allrecipes.com and then modified it to my own tastes and what I had in the cupboard.
There are a few ingredients listed that give you the option of an amount to use. I usually use the lesser amount of each ingredient, and the higher amount is what is listed in the original recipe. I should also point out that this isn't the traditional Texas chili as it has beans and ground beef in it.
2 Tbsp. vegetable oil
2 medium onions, chopped
3 cloves of garlic, minced
1 lb ground beef
1/2 pound beef sirloin, cubed (optional, but nice)
1 can (14.5 oz) diced tomatoes, with liquid
1/2 bottle or can of beer, dark works well but any kind will do OR 1 cup of beef broth
1/2 cup strong brewed coffee
1 can of tomato paste
1/4 to 1/2 cup of brown sugar (to taste)
1 cube/packet/tsp. beef bouillon powder
3 to 4 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1 tsp. dried oregano
1/4 to 1 tsp cayenne pepper (depends how much heat you like)
1 tsp. ground coriander
1 tsp salt
1/2 tsp seasoned salt (taste before seasoning so it doesn't get too salty)
2 cans (15 oz.) kidney beans
4 fresh hot chile peppers, seeded and chopped (optional) OR 1 small sweet green pepper, seeded and chopped (optional)
Heat oil in a large dutch oven and saute the onions, beef and ground beef until the onions are clear and the meat is well browned and cooked through. Add the garlic in the last two minutes of sauteing.
Add in the rest of the ingredients and bring just to a boil while drinking the leftover beer. Reduce heat to low and simmer for about 2 hours.
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