dark chili
I have won chili cook-offs with this recipe. Growing up in Nebraska chili was always served with cinnamon rolls and Fritos… Even in the school lunch program. Try it! Usually it’s a big hit.
yield
12 serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For dark chili
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1 lbground chuck beef
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1 lbsirloin steak, cubed
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1onion, diced
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3 clovegarlic, minced
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1 cancrushed tomatoes, 28 oz.
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1 candiced tomatoes, 15 oz.
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1 candark kidney beans, 16 oz.
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1 canwhite cannelloni beans, 16 oz.
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1 canpinto beans, 16 oz.
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1 canlight kidney beans, 16 oz.
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1 canbeef broth, 14.5 oz.
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3bay leaf
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2 Tbspchili powder (i like chipotle)
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1 tsporegano
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1 tspbasil
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2 Tbspcocoa powder
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2 Tbspbrown sugar, firmly packed
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1 canguinness beer
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salt & pepper to taste
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mexican blend shredded cheese
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sour cream
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sliced black olives
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fritos
How To Make dark chili
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1Use a large pot or Dutch oven. Brown the ground beef and steak. Add onion and garlic and cook until done. Drain grease.
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2Add all canned ingredients, herbs, sugar, cocoa, and beer stirring in between each ingredient. Cook over med heat until slight boil occurs. -
3Taste and add salt, pepper, sugar and/or chili powder until you like the flavor.
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4Place lid on top and dimmer on low for 30 minutes to an hour stirring often. Turn off heat and let sit 15 minutes with lid on prior to serving. Spoon out and remove bay leaves.
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5Spoon into bowls and top with shredded cheese, a dollop of sour cream and sliced black olives.
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6Serve with Fritos (best added in the chili) and homemade cinnamon rolls (how we eat chili in Nebraska - other sides are celery sticks spread with peanut butter or cheez whiz spread or canned cheese).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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