Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes
  • 1 lb spicy Italian sausage, casings removed
  • 2 large yellow onions, finely diced
  • 1 red bell pepper, chopped
  • 2 poblano peppers, seeded and diced
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste
  • 0.25 cup chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp unsweetened cocoa powder
  • 1 cup strong brewed dark roast coffee
  • 12 oz amber ale
  • 2 cups beef stock
  • 28 oz crushed tomatoes
  • 30 oz canned kidney beans, rinsed and drained
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Prep the Beef: Pat the 3 lbs of beef chuck cubes dry. Do not skip this. If they are wet, they will boil in their own juices instead of getting that dark brown crust.
  2. Searing Phase: In your Dutch oven over high heat, sear the beef in batches. If you crowd the pan, the temperature drops. Remove the seared cubes and set them aside once they look like little nuggets of gold.
  3. Brown the Sausage: Add the 1 lb of spicy Italian sausage. Break it up with your wooden spoon. The fat that renders out here is liquid gold for sautéing your vegetables next. Remove the sausage once cooked.
  4. Aromatic Base: Toss in your 2 diced onions, red bell pepper, and 2 poblanos. Cook for about 8 minutes. You want them softened and starting to take on a little color from the leftover beef bits. Add the 6 cloves of minced garlic for the last minute so it doesn't burn.
  5. The Spice Bloom: Stir in the 2 tbsp tomato paste, 0.25 cup chili powder, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tsp cocoa powder. Cook for 2 minutes until the spices smell toasted and fragrant.
  6. Deglaze: Pour in the 12 oz amber ale and 1 cup brewed coffee. Use your spoon to scrape up every single brown bit from the bottom. This is where the award winning flavor lives.
  7. The Simmer: Add the 28 oz crushed tomatoes, 2 cups beef stock, and put all the meat back in. Bring it to a light boil, then drop the heat to low.
  8. Wait for it: Cover the pot and let it simmer for 1 hour and 30 minutes. You’ll know it's ready when the beef is fork tender and the sauce has thickened.
  9. The Finish: Stir in the 30 oz kidney beans, 1 tbsp brown sugar, and 1 tbsp lime juice. Mash a few beans against the side to get that perfect thickness. Season with your 1 tsp salt and 0.5 tsp pepper.
  10. Rest: Let it sit for 5 minutes off the heat before serving. This allows the sauce to settle and fully coat the meat. Homemade Chili With Beef And Sausage — Master this hearty Homemade Chili recipe featuring beef and sausage combinati...Classic Slow Cooker Beef Chili: Slow Cooked Flavor — Master classic slow cooker beef chili with our slow cooker beef chili recipe....Mexican Street Corn Soup with Chicken in 40 Min — Master our velvety Mexican Street Corn Soup recipe, balancing smoky char and ... $img_2$