Pike Place Stout Beef & Coffee Chili
adapted from Dad's recipe
INGREDIENTS:oil
1-1/2 onions, chopped
2 cloves garlic, minced
1 lb+ steak cut into ½” cubes (I used chuck)
1 can diced tomatoes
½ bottle dark beer (I used Pike Place Stout Extra Stout, Dad suggested a porter - probably would try with a Porter next time)
1/2 cup strong brewed coffee
1 (6 ounce) can tomato paste
beef broth (see directions for quantity)
3 TB brown sugar
3 TB chili powder (I used a mixture of chili powder, Ancho chili powder, and smoked paprika)
1 TB cumin
1 TB dried oregano
Cayenne pepper or red pepper flakes to taste (start with ¼ tsp) (Omitted - and it was plenty spicy!)
Salt and pepper
2 (15 ounce) cans kidney beans (or sub 1 can for pinto) [We are not eating a lot of beans right now, so I put in about 5 medium chopped parsnips instead - worked well, since they have a nice earthy texture and flavor]
1 (8oz) can chopped green chilies
2 fresh hot chili peppers, seeded and chopped
Preheat oven to 400 degrees. Put some oil in big dutch oven and heat on stovetop to medium/medium-low. Add chopped onion and chopped peppers. Sauté briefly then add garlic and chopped meat. Mix well and season with salt and pepper. Put in oven for 1 hour uncovered. You brown the meat this way instead of on stove-top. And it's the most beautifully yummy smell you will ever smell.
After 1 hour, remove from oven to a burner on medium heat. Reduce oven temp to 300. Add the rest of the ingredients except for beef broth. Stir chili well and let it come back up to heat slowly. Add beef broth until amount of liquid is appropriate and consistency is how you want it. Cover pot and return to oven for at least 1 hour.
