Chili - Sweet and Spicy

• tablespoons vegetable oil↗2 tablespoons
• ounces coarse ground beef↗16 ounces
• ounces sirloin, cubed into 1/4 in. chunks (prime grade is best)↗12 ounces
• medium yellow onions, chopped into 1/4 in. dice↗2
• shallot, diced fine↗1
• tablespoons finely chopped garlic2 tablespoons
• red bell pepper, diced 1/4 in↗1
• green bell pepper, diced 1/4 in1
• cup tomato paste↗1 cup
• teaspoon fine-ground instant espresso↗1⁄2 teaspoon
• cup dark brown sugar↗1 cup
• tablespoons chili powder↗4 tablespoons
• tablespoon ground cumin↗1 tablespoon
• teaspoon dried oregano↗1 teaspoon
• teaspoon ground cayenne pepper↗1 teaspoon
• teaspoon paprika↗1⁄4
• teaspoon ground coriander↗1
• teaspoon kosher salt↗1
• (15 ounce) cans kidney beans↗3
• cups beef stock↗2
• (28 ounce) can peeled plum tomatoes, chopped (drained, but reserve juice)↗1
• ounces dark beer (Guinness recommended)↗12
• jalapeno peppers, seeded and chopped↗3
• serrano pepper, seeded and chopped↗1

Step-by-step instructions

1. 1

   Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.

2. 2

   Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.

3. 3

   Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.

4. 4

   Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.

5. 5

   Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.

6. 6

   Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.