Servings:
Yield: 8 servings
Ingredients
- 2 tablespoon vegetable oil
- 2 tablespoon medium yellow onions, chopped 1/4” dice
- 1 tablespoon shallot diced fine
- 2 tablespoon fine chopped garlic
- 1 tablespoon red bell pepper, diced 1/4”
- 1 tablespoon green bell pepper, diced 1/4”
- 16 ounce coarse ground beef (70/30 or 80/20 blend)
- 12 ounce sirloin (prime grade is best due to its high marble content), cubed into 1/2” chunks
- 1 pint peeled plum tomatoes (drain, but reserve juice)
- 1/2 teaspoon fine ground instant espresso
- 1 cup tomato paste
- 1 pint beef stock
- 4 ounce dark brown sugar
- 4 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne
- 1/4 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 quart kidney beans
- 3 quart jalapeno peppers, seeded & chopped
- 1 quart serrano pepper, seeded & chopped
- 12 ounce dark beer (optional, but guinness recommended)
Preparation
Baking Directions:
Heat oil in a heavy-bottomed stock pot over medium-high heat.
Add ground beef and cook until browned thoroughly, drain off excess fat.
Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 10 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
Add the tomato paste, espresso and dried seasonings and sugar.
Saute and thoroughly mix over medium heat for 10 minutes.
Add beans, stock, beer and peppers and let simmer for 1 hour over medium-low heat, stirring the mixture every 10 minutes.
Reduce heat to low and continue to simmer for additional 1 hour, using the reserved drained tomato juice to thin if needed.
