I’ve been making this chili for about ten years now. Over the years I’ve refined the recipe and the process to the point where I can pretty much make it in my sleep. I think I meant to blog about it one other time but forgot to take pictures before everyone at poker night got to it. Last night I made it for poker again, and will now share the wonders of this chili with you.

Well… maybe I don’t always make it the same way. Last night after everyone left, the husband said the chili was good and asked if it was for the blog. I thanked him and said yes it was, to which he replied he thought so, because I put whole chili peppers in there instead of diced and it seemed more bloggy. This was an adorable [and true] observation on his part, and it reminded me of what a good decision I made in keeping him around six years ago. Which was actually pretty easy: I just had to buy him a meatball sub and he was all mine!

And now that I’ve made everyone want to vomit with our cuteness, on to the food!

Chili of Doom

1 1/2 lb ground sirloin
2 tablespoons olive oil
1 onion, diced
2 cloves of garlic, minced
1 can (14.5 oz) diced tomatoes, with juice
1 can (14.5 oz) crushed tomatoes, with juice
8 oz beef broth
8 oz dark beer
12 oz tomato paste
1/2 cup brown sugar, loosely packed
3 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons cayenne pepper
2 chili peppers, whole
salt and pepper to taste

Heat oil in a large stockpot. Add the onions and cook until translucent. Add the garlic and cook until fragrant; add in the ground sirloin and brown the meat. Add in all remaining ingredients except the tomato paste. Bring to a boil, then let simmer for about two hours over medium-low heat. Before serving, remove the chili peppers and stir in the tomato paste. Serve garnished with cheese and/or sour cream. Serves 6 – 8.

I have to say, this is pretty awesome chili. It’s not the hottest chili on the block, but it’s got a nice, smoky heat to it and has plenty of savory flavor. All the sweet ingredients add a nice depth of flavor, particularly the cocoa powder which is such a great pairing with any dish containing chilies. I tripled the recipe for yesterday’s poker game and there was nothing left at the end of the night. It’s definitely a crowd pleaser!