Best Chili ever!

December 2, 2012

I have been dreading this moment for a few weeks now…

What am I talking about you say? The freezing cold.

When I go outside and it’s freezing, that’s when I freak out and I start packing my stuff while screaming:  That’s it babe, we’re moving to California!

(Some say I’m overly dramatic **cough cough Karl**, I say I’m just good at expressing my emotions!)

After a glass of wine and a logical speech from Karl ( I just hate how logical he is sometimes! If he would’ve listened to me, we’d be on the beach in Cali by now and I would be all brownalicious instead of looking like an overly white ghost, but we all know he’s always right…), I calm down and decide to suck it up from 1 more year… ONLY if he immediately goes to the grocery store and gets everything I need to make my favourite (and the best) chili!

Now, this recipe is going to heal your winter blues my darlings, I can promise you that!

The original recipe calls for ground beef but we are serious meat eaters in this house so I say bring on the chunky beef!

My dad once said: Life’s too short to use cheap meat (or was it “to drink cheap wine”?). I don’t remember now but it works either way because we love to eat good quality ingredients and going that extra mile will get you a fantastic chili ladies and gents!

I also added a special ingredient which gave this chili a wonderful kick! Chipotle peppers in Adobo sauce. I used the brand ” La Costena” but you can use whatever you want, as long as they are soaking in adobo sauce.

The other thing to remember is to cook it slowly! Don’t rush it because you meat will seize and will be tough!

Enjoy! xo

Recipe slightly altered from:

  • Course: Main Course
  • Servings: 8
  • Prep. time: 30 min
  • Cook time: 120 min


  • 2 Teaspoon of olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 2 Pound of beef sirloin, cubed into 3/4 to 1 ich cubes
  • 14.5 Ounce can of diced tomatoes
  • 1 can of dark beer (around 12 ounces)
  • 1 Cup of dark coffee
  • 2 cans (6 ounce each) of tomato paste
  • 1 1/2 Cup of beef broth
  • 1/2 Cup of brown sugar
  • 3 1/2 Tablespoon of chili sauce
  • 1 Tablespoon of cumin powder
  • 1 Tablespoon of cocoa powder
  • 1 Teaspoon of oregano
  • 1 Teaspoon of cayenne pepper
  • 1 Teaspoon of coriander
  • 1 Teaspoon of salt
  • 4 (15 ounce each) can of kidney beans
  • 1/2 can (7 ounce) of chipotle peppers in adobo sauce, chopped
  • 1/2 Cup of fresh cilantro, chooped

Cooking instructions:

  1. Star by heating up the oil. Cook onions, garlic and meat until brown on medium high heat.
  2. Add tomatoes, beer, coffee, tomato paste, chili sauce, brown sugar and beef broth.
  3. Add spices, 2 cans of kidney beans and chipotle peppers.
  4. Reduce heat to medium low (closer to low) and simmer for 1 1/2 hours. **Test the meat after 1 hour. If it is falling apart, reduce the heat and continue cooking.**
  5. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
  6. Add the fresh cilantro just before serving. Mix well.
  7. Serve with sour cream and fresh baguette!
  • sandra

    I am very interested in trying to cook this chili. But If I put it in a crock pot what is the direction to do it and how lonf I have to cook it? I would really appreciate if I hear from you. Thanks in advance.

  • Alex – I Adore Food!

    Hey Sandra! You can surely try to make it in a crock pot! Email me at alex at and I will respond with the directions :)