Get your taste buds ready for this savory chili! This family recipe has evolved over 40 years! Homemade chili was a favorite dish for Randy’s mother to take to family gatherings and potluck parties. Her chili was not very spicy and had a lot of pasta and beans in it to make it go a long way. In 1980, when Randy started college, he made pots of chili for friends before heading off to football games. It was still not very spicy and he continued to add a lot of pasta and beans to feed his hungry classmates. When he moved to California in 1985, his palate became accustomed to spicier flavors. The pasta in his chili went away, and the amount of spicy ingredients increased. During his time as an educator, when he needed to raise money for clubs and conference trips with students, chili cook-offs became Randy’s fund raiser of choice. During this time the prime rib and/or filet was added to the recipe. It continues to be a fall and winter favorite in the Jackson household.
- Preparation Time: 45 minutes
- Simmering Time: 1 1/2 hours
- Yield: 6 servings
- Snacks to Banquets:
- This chili rewarms perfectly in the microwave. Have a cup for lunch or use it for chili dogs or chili fries.
- If you only make this recipe for two, as we do, you’ll have plenty of left over chili for future meals. You can freeze the chili in whatever serving size you need. We usually freeze 3 cups which when divided is plenty for the two of us to share at dinner.
- This chili stays perfectly warm in a crock pot for pot lucks or larger dinner parties. Stir often and avoid lid condensation from dripping in to the chili if possible.
- Preparation and Serving Tips:
- Although prime rib is the preferred cut of beef to use, any steak will do. We often use left over grilled tri-tip. For an economical choice, stew meat works just fine, chopped into 1/4-1/2 inch cubes.
- Mix your dry ingredients ahead of time or while the vegetables are simmering.
- If you desire a less spicy chili, use mild to medium green chilis instead of hot.
- If your chili seems too thin, add more tomato paste. If it seems to thick, you can add a small can of tomato sauce.
- If you want to add some beans, add them to the chili during the last 30 minutes of simmering.
- For a large gathering, have a “chili topping bar”. Along with the traditional shredded cheese and onions, have sour cream, avocado, cilantro, diced tomatoes, olives, sliced jalapeños, fried onions, tortilla strips, crackers. Let your imagination soar and please add any topping ideas to the comment section below.
- Serve with corn bread or muffins, crackers or warm French bread.
- You Will Need:
- A knife for cutting the meat and vegetables and a sturdy stirring spoon; meat chopper
- A small bowl for mixing the dry ingredients
- A 4 quart (at least) soup pot or a Dutch oven
- Crockpot to keep the chili warm if needed
- Ingredients:
- 1 pound ground beef
- 3/4 to 1 pound tender steak, cubed to 1/2″
- 1 cup chopped yellow onion
- 1 can (4 ounces) hot diced green chilis
- 2 Tablespoons minced garlic
- 1 can (10 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 cup brewed coffee
- 1 can (14.5 ounces) beef broth
- 1 Tablespoon Worcestershire sauce
- 12 ounces dark beer
- Dry Ingredients:
- 1/2 cup brown sugar
- 1 Tablespoon unsweetened cocoa powder
- 3 1/2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground oregano
- 1/2 teaspoon ground basil
- 1 teaspoon salt
- Directions:
- Spray the soup pot or Dutch oven with nonstick spray.
- Brown the ground beef in the pot, breaking it into small pieces with a meat chopper. If you are using uncooked steak, add this to the ground beef now so that all the meat browns, then drain the grease from the pot. If your steak is already cooked, drain the grease from the prepared ground beef before adding the previously cooked steak to the pot.
- Add the onions, green chilis and garlic to the meat. Stir and continue simmering on low until the vegetables are softened. If you haven’t mixed your dry ingredients yet, do that now while the vegetables are simmering.
- Add the diced tomatoes, tomato paste, coffee, beef broth, Worcestershire sauce, and dark beer to the pot. Stir this thoroughly under low heat.
- Add the dry ingredients to the chili. Stir thoroughly.
- Simmer the chili for 1 1/2 hours.
- Serve with your favorite chili toppings.