Laura’s Chili
The first time I made this chili was for Super Bowl 2011. Rob and I celebrated with friends and this was part of my Super Bowl party food spread. I think each of us had seconds! This recipe is a little more complicated than a basic chili recipe but the taste is well worth the effort. The best flavor actually comes when you prepare it the day before (see the recipe notes for instruction). I couldn’t think of a better name, so I have fondly nicknamed this recipe Laura’s Chili.
Sweet & Spicy?
Did you know that chili sometimes has sugar added? I know! I always wondered why my blood sugar would go so high so fast with some people’s chili. Along the way, I started asking questions and reading recipes and discovered that it is quite common to add sugar. Yikes.
If you are an advocate of adding brown sugar to your chili (yes, spicy and sweet do go well together…) I would suggest adding half a cup of brown sugar. However, I have never added the brown sugar in this recipe and it’s delicious without it; please save yourself the sugar and the blood sugar woes.
A little bit of Chili for a Chilly Day?
Laura's Chili
Ingredients
- 2 tsp olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 lb ground turkey
- 3/4 lb beef sirloin, cubed
- 14 oz tomatoes, diced
- 12 oz beer, dark
- 1 cup coffee, strong
- 12 oz tomato paste
- 14 oz beef broth
- 3.5 tbsp chili sauce
- 1 tbsp cumin
- 1 tbsp cocoa
- 1 tsp oregano
- 1 tsp cayenne
- 1 tsp coriander
- 1 tsp salt
- 60 oz kidney beans
- 4 chili peppers
Instructions
- Heat oil in large pot. Cook onion, garlic and meat until brown.
- Add tomatoes, beer, coffee, tomato paste and beef broth. Stir.
- Stir in the spices and half of the kidney beans (2 15oz cans) and peppers. Simmer 1.5 hours.
- Add remaining kidney beans. Simmer an additional 30 minutes. Serve warm.
Notes
Steps 1-3 can be completed ahead of time. I prefer this method because the spices have more time to flavor the chili resulting in a much deeper and delicious taste.
