Recipe | Favorite Fall Chili

Crisp temperatures, football, boots, scarves, and pumpkin spiced everything– it’s safe to say that fall has officially arrived in Richmond! And no autumn Sunday would be complete without a batch of savory chili simmering in the CrockPot all day– so today, that’s just what we did.

In preparation for an upcoming chili cook-off, we’ve been researching recipes over the past few weeks, trying to find something unique but crowd-pleasing as well. I came across this recipe (dubbed, “The Best Chili You Will Ever Taste”) and decided I had to try it. And, I think I can safely say, it is the best chili I have ever tasted. Highly recommend this unique (beer! coffee!) recipe. It should make about 8-10 servings, depending on bowl size.

I made a few adjustments to the recipe to fit my taste preferences (and what we already had in the refrigerator), so if you’d like the original, just click here.

Ingredients

  • 2 tablespoons vegetable olive oil
  • 2 onions, chopped
  • 3 4 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound beef sirloin, cubed 2 pounds ground chicken
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer (We used Starr Hill Boxcar pumpkin porter)
  • 1 cup strong brewed coffee (We used a fall blend from Swank Coffee in Southern Pines, NC)
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/2 cup packed brown sugar
  • 3 1/2 tablespoons chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans black beans
  • 4 fresh hot chile peppers, seeded and chopped

Directions

If you have a CrockPot, follow step one then combine your ingredients in the CrockPot and let it simmer for 6-8 hours. Tip: let it simmer overnight to really soak up the flavor. Even better on day two.

  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, chicken in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Trackbacks

  1. […] I love using my CrockPot for just about anything in the colder months, but making chili is always a favorite. Need some inspiration? Check out our favorite chili recipe here. […]

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