Red is for Chili

Course: Main Course Servings: 8 Prep. time: 30 min Cook time: 120 min Ingredients: 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: Star by heating up the oil. Cook onions, garlic and meat until brown on medium high heat. Add tomatoes, beer, coffee, tomato paste, chili sauce, brown sugar and beef broth. Add spices, 2 cans of kidney beans and chipotle peppers. 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.** Add 2 remaining cans of kidney beans and simmer for another 30 minutes. Add the fresh cilantro just before serving. Mix well. Serve with sour cream and fresh baguette!

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