Chili is one of those dishes that I totally LOVE. You add all these ingredients into a single pot, simmer for a while and something truly magical happens. The flavor of the chili transcends its humble, individual ingredients. This is a recipe I have developed over the years. It’s a bit unusual, in that, in the beginning, it’s a bit soupy. I like to add a lot of very flavorful liquid early on and let them reduce, thicken and intensify as the chili simmers away. I think it makes a lot more sense than thinning a chili with water ( not any flavor ) at the end. Don’t be afraid to use the coffee it you happen to be one of those people who don’t like coffee. There’s absolutely no coffee flavor in the chili. Btw, there’s no taste of beer in the end product either. I guess its part of that magic thing that happens with chili. You can adjust the heat in the chili by adding more or less jalapenos. As written, this has just a wee bit of heat to my taste. I’m kind of wimpy though to be honest. This chili will make a perfect game day meal. I hope you give it a try. Enjoy!
Mama's Old Fashioned Chili
- Olive Oil - 2-4 Tablespoons
- Ground Beef, 80/20 - 1 1/2 Pounds
- Yellow Onion, Diced - 1 1/2 Cups
- Red Bell Pepper, Diced - 2
- Jalapeno Pepper, Stemmed, Seeded and Finely Chopped - 2
- Garlic Cloves, Chopped - 10
- Salt - 1/2 Tablespoon
- Dark Beer - 2 Bottles
- Strong Brewed Coffee - 1 Cup
- Canned Pinto Beans, Drained a Bit - 4-15 Ounce Can
- Canned Petite Dice Tomatoes - 2-14.5 Ounces
- Canned Tomato Paste - 1-12 Ounce
- Ortega Chiles, Chopped - 1-4 Ounce
- Dried Chili Powder - 3 Tablespoons
- Smoked Paprika - 1/2 Tablespoon
- Dried Ground Cumin - 2 Tablespoons
- Salt - 1 1/2 Tablespoons
- Black Pepper - 1 Teaspoon
- Brown ground beef in dutch oven in 1 tablespoon olive oil until most of pink is gone; remove to plate and set aside.
- Add 2 tablespoons of olive oil to pan and saute onion for about minutes. Add red peppers and continue to cook until soft. Add jalapeno and garlic and saute about 5 minutes. Add 1/2 tablespoon of salt and cooked beef to pan and heat through.
- Add beer and coffee and stir up any brown bits on bottom and sides of pan.
- Add all the rest of the ingredients to pan and bring to a boil; reduce heat and simmer for 3 hours or until chili is at desired thickness. Cool and refrigerate overnight. Bring chili to simmer and serve. Yum!