Description
This is a thick and hearty chili loaded up with chunks of beef and 2 kinds of beans. So very unTexas-like and perfect for lazy weekend cooking!
Ingredients
Units
Scale
For the chili:
- 1 tsp canola oil
- 1 1/2 lbs beef chuck, cut into approximately 3/4-inch cubes
- 1 medium onion, diced small
- Kosher salt and freshly ground black pepper
- 1 tbsp tomato paste
- 1 1/4 tbsp ground cumin
- 2 tbsp ancho chile powder
- 2 tsp ground coriander
- 1 tbsp plus 1 1/2 tsp brown sugar, packed
- 12 oz beer (I used Fat Tire amber ale)
- 1/2 cup strongly brewed coffee
- 1 (15 oz) can diced tomatoes, not drained
- 1 (15 oz) can black beans, not drained
- 2 (15 oz) cans pinto bean, not drained
Topping Suggestions:
- Shredded cheddar and/or jack cheese
- Sour cream
- Squeeze of fresh lime juice
- Chopped cilantro
- Sliced scallions or chives
- Sliced jalapenos
- Sliced avocado
- Tortilla chips or Fritos
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper and add it to the pan. Cook to brown on all sides, about 4-5 minutes. If there is a lot of fat in the bottom of the pot, drain some of it off, leaving just 1 or 2 tablespoons.
- Add the diced onions and a good pinch of salt and pepper, and cook for 5 minutes, stirring occasionally. Stir in the tomato paste, cumin, chile powder, coriander, and brown sugar until the beef and onions are well-coated. Pour the beer and coffee into the pan and stir to combine. The beer will foam up but will settle back down after a couple of minutes. Add the tomatoes and all of the beans with their juices and stir everything up to combine.
- Bring the chili to a simmer and then lower the heat to low. Partially cover the pot and cook for 1 ½ hours, stirring occasionally. Uncover the pot and cook for another 30 minutes. The chili should be thickened and have reduced by about 1/3. The beef should be really tender. Serve with all of your favorite toppings and enjoy!
