Today was declared snow day in my part of Texas! Yay, yippee! Except there really was no snow! No snow to jump around or make snow angels in! Some of you who are experiencing severely cold temps are like: YOU ARE CRAZY FOR WANTING SNOW. And some of you are experiencing temperatures that would blow the lid off a thermometer and are just wishing for an ice cube to cool things down!
I should let you know that snow is not really a prerequisite in declaring ‘snow day’ here! As long as there’s a slight possibility that water may fall from the sky. And the temperature may or may not graze the mid thirties (close to freezing, just not quite there), snow day is declared.
Well then, I’m just going to use this as an excuse to make homestyle chili, drink lots of hot cocoa and cuddle up on the couch and read a good book, anyway! Don’t mind if I do!
We’re gonna start by sweating some veggies! Onions, red peppers and JALAPEÑOS!! We’re kickin’ the heat up a notch! Leave the seeds and ribs out of the jalapeño if you don’t want it to be too spicy! Once they cook down a bit, add the garlic and the beef and continue to cook for another 6 – 8 minutes.
Add the spices. The tomato sauce. The fire roasted tomatoes. The coffee. And the cocoa. Yup, coffee and cocoa. You read that right! That’s what’s going to give this chili that super unique, smoke-like flavor! Just hold off on the beans! They go in for the last 30 minutes of cooking!
This is going to make some bellies super happy! =)
- 1 pound - 1.5 pound boneless chuck, trimmed and cut into ¼ - inch cubes* (see notes)
- 1 tablespoon oil
- 1 medium white onion, diced
- ½ Red bell pepper, diced
- 1 - 2 jalapeños (seeds and ribs removed), diced
- 2 tablespoons (about 6 cloves) minced garlic
- 1 cup (8 oz.)strong brewed coffee
- 1 cup (8 oz.) beef broth
- 1 tablespoon cocoa powder
- ½ tablespoon smoked paprika
- 1 tablespoon cumin powder
- ½ tablespoon coriander powder
- 1 - 2 teaspoon chili powder (to preference)
- 2 tablespoons light brown sugar
- 1 can(8 oz) tomato sauce
- 1 can (14.5 oz) salsa style, fire roasted, diced tomatoes (they include jalapeños and ancho chillies along with tomatoes)
- 2 dashes Worcestershire sauce
- salt to taste
- 1 can (16 oz) Pinto Beans, rinsed and drained
- 1 can (16 oz) Red Kidney Beans, rinsed and drained
- Blue Corn Tortilla Chips
- Scallions, diagonally cut
- Sour Cream
- Cheddar Cheese
- Heat the oil in a dutch oven on medium heat. Add the onions, red bell peppers, and jalapeños and sauté for about 5 minutes. Add the garlic and beef and let it brown, about 6 - 8 minutes. Add the brewed coffee, beef broth, cocoa powder, smoked paprika, cumin powder, coriander powder, chili powder, brown sugar, tomato sauce, fire roasted tomatoes, and Worcestershire sauce and lower the heat and let cook, about 1 hour.
- Check for salt and adjust to taste. Add the beans and continue to cook for another 30 minutes.
- Serve with blue corn tortillas, scallions, cheddar cheese, and sour cream.