From the the kitchen of: MJ at Friday Fishwrap.
Prep Time: 20 minutes
Cook Time: 4 hours
Yield: 8 to 10 servings
Total pots to clean: 1 stock pot, bowl, cutting board and knife.
- Extra virgin olive oil
- 2 pounds ground sirloin (or beef chuck, trimmed, if you prefer)
- 6 to 8 garlic cloves, minced
- 1 large white onion, coarsely chopped
- 1 small can of green chili’s
- 6 tablespoons chili powder
- 4 tablespoons ground cumin
- 4 tablespoons dried oregano
- 1 teaspoon salt
- 6 – 8 dashes cayenne pepper, more if desired
- 2 (12 ounce) cans beer
- 1 cup strong black coffee
- 1 (28-ounce) can crushed tomatoes with puree
- 1 large tomato – coarsely chopped
- 3 (15-ounce) cans kidney beans, rinsed and drained
- Sour cream, for garnish
- Shredded cheddar cheese, for garnish
- Red onions, chopped, for garnish
- Limes, wedged, for garnish
- Oyster crackers or sliced baguette, for garnish
In a 5 quart pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic and onion, cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, 1 can of beer (use rule #486; one for the pot, one for me…), green chili’s, crushed tomatoes and coffee. Simmer uncovered at a low temperature for 2 1/2 to 3 hours. Stir occassionally. Don’t let it dry out, add beer as necessary (see rule #486). Add chopped tomato, kidney beans and second can of beer. Continue to simmer, uncovered, for 1 hour.
Serve garnished with a dollop of sour cream, shredded cheddar cheese, squeeze of lime, or chopped red onions. Or all of the above.