I cannot say with any certainty where or when I first stumbled across the basic ingredients to this chili recipe. Chances are I was scrolling and searching for a something to cook for a church lunch. Something about this recipe seemed to grab my attention. Ancho chili powder? Smoke paprika? Strong coffee and cocoa powder?
But maybe more than anything else, the one ingredient that stood out to me was the cup of dark beer! That one ingredient stirred up my imagination as I played around with which of my favorite dark beers I might use in a recipe such as this. Hmmm. Treehouse Brewery has some amazing stouts. I also like the barrel aged Evana by Greater Good in Worcester, MA. Then there are all the amazing dark beers by Great Awakening brewery in Westfield, MA or Long Live in Providence,. Oh, and let’s not forget the Dragon’s Milk!
Over the years I tweaked the recipe to suit my taste, adding more spice if it was just me going to eat it, and toning it down for some of my friends with a more delicate palate. LOL. As for the beer, these days I almost always add about 10 ounces of one of my home-brew stouts.
Below is the basic recipe that I currently use. Would love to hear if you and up giving it a try!
Here are the list of ingredients:
Meat
- 2 pounds lean ground beef
- 1 pound spicy ground sausage
Vegetables
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2–4 jalapeño peppers, finely chopped
Tomatoes & Liquids
- 1 can (14.5 oz) diced tomatoes
- 2 cans (6 oz each) tomato paste
- 1 cup dark beer
- ¾ cup strong brewed coffee
- 1 cup beef broth
Spices & Seasonings
- 2 tablespoons ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon unsweetened cocoa
- 1 teaspoon oregano
- ½–1 teaspoon cayenne pepper (you can eliminate this if you want to keep it mild)
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1½ teaspoons salt, or to taste
- 2 tablespoons brown sugar
- 2 teaspoons olive oil
Beans
- 2 cans (15 oz each) kidney beans, drained and rinsed
- Optional: 1 additional can (15 oz) kidney beans
Optional – Additional Heat & Flavor
- ⅓–⅔ cup hot salsa
- 1 tablespoon Frank’s RedHot sauce
- ½ teaspoon Sriracha
Cooking Steps:
Brown the Beef: Heat 2 teaspoons of olive oil in a large Dutch oven over medium-high heat. Brown the 2 pounds of ground beef in two batches, allowing the meat to develop a nice dark-brown color. Break it into small pieces as it cooks. Remove the beef and set aside.
Brown the Sausage: Add the 1 pound of spicy ground sausage to the pot. Brown thoroughly, breaking it into small pieces. Remove and set aside with the beef. Drain excess grease, leaving approximately 1–2 tablespoons in the pot.
Cook the Vegetables: Add the chopped onions and cook for 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Add the chopped jalapeños and cook for another 2–3 minutes. Add the minced garlic and cook for approximately 1 minute.
Caramelize the Tomato Paste: Add both 6-ounce cans of tomato paste. Stir thoroughly into the vegetables and cook for 3–5 minutes, stirring frequently, until the paste darkens to a deep brick-red color.
Bloom the Spices: Add the ancho chile powder, cumin, cocoa, oregano, cayenne, coriander, smoked paprika, and black pepper. Stir continuously for approximately 30 seconds. Be careful not to burn the spices.
Deglaze with Beer: Pour in 1 cup of dark beer. Scrape the bottom of the pot thoroughly with a wooden spoon, incorporating all the browned bits. Let simmer for 2–3 minutes.
Add the Liquids and Tomatoes: Add the strong brewed coffee, beef broth, diced tomatoes, brown sugar, and chili sauce. If desired, add the hot salsa for additional heat. Stir everything together.
Return the Meat: Add the browned beef and sausage back to the pot. Stir thoroughly, bring everything to a gentle simmer, and reduce the heat to low.
Add the Kidney Beans: Add 2 cans of drained and rinsed kidney beans. Stir gently. Keep the optional third can available if you prefer a more bean-heavy chili. For firmer beans, add them during the final 45–60 minutes of cooking instead.
Slow Simmer: Simmer gently for approximately 2–3 hours with the lid partially covered. Stir every 15–20 minutes, scraping the bottom of the pot. Maintain a gentle bubble rather than a rolling boil. Add a little beef broth if the chili becomes too thick.
Final Seasoning: Taste the chili and adjust the salt as needed. For additional heat, add Frank’s RedHot sauce and Sriracha gradually, tasting as you go. If the flavor tastes heavy or flat, add 1 teaspoon of apple cider vinegar. Continue simmering briefly to incorporate the final seasonings. For best results, refrigerate promptly and allow the chili to rest overnight, then reheat to 165°F before serving.
