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Categories:
ground beef steak chili beans kidney beans black beans tomatoes red onion garlic chili powder ground cumin cocoa powder peppercorn cayenne pepper paprika serrano peppers
Viewed: 8 - Published at: 5 years agoIngredients
- 1 pound ground beef 80/20 or 85/15
- 1/2 pound cube steak
- 2 cans chili beans
- 1 can kidney beans
- 1 can black beans
- 2 diced tomatoes finely, or 1 can
- 1 red onion chopped
- 1 clove garlic minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon cocoa powder
- 1/2 teaspoon sichuan peppercorn optional
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 3 serrano peppers seeded and diced
- 1 habanero seeded and diced
Method
- Chop up the cube steak into bite sized chunks and throw in a large (1 gallon+) stock pot with the ground beef. Season well with salt and brown over medium heat.
- Once meat is mostly browned, add the diced onions and minced garlic and let soften for 2-3 minutes in the beef with the grease. Afterwards, drain the grease if you want less-fatty chili.
- Add all the beans and the tomatoes to the meat (including the water in the cans). If you want some extra texture, leave a few larger chunks of tomatoes.
- Stir in the chili powder, cumin, cocoa powder, Sichuan peppercorns, cayenne pepper, paprika, and diced peppers. Adjust seasoning to taste, keeping in mind that as the chili simmers the spice of the peppers will spread out and it will be a little spicier then it currently seems. If you like less spicy food, only add 2-3 serranos and leave out the habanero all together.
- Allow to simmer for at least 45 minutes, ideally a few hours. Best served on top of cornbread with shredded cheddar cheese on top.
- Variations: a.) Drain the cans before adding the beans and tomatoes and replace the water with beer, coffee, or a combination of both to make a more bitter version. b.) Add a little honey to make a sweeter, slightly gamier version. c.) Add 1/4 cup of milk to make a creamier version perfect for really cold nights.
