I am posting this while drowning my anxieties in a big bowl of this Spicy Beef Chili. I am watching the Seattle Seahawks play the 49ers and we are FREAKING out!!!

Spicy Beef Chili

I wish I could express how much this game means to Seattleites. Our whole town has the fever right now. The Spaceneedle, the Ferris Wheel and the Seattle Science Center are lit up in Blue and Green. The freaking CRANES in Seattle are lit up in blue and green. The trees at our shopping mall are lit up in blue and green. It is hard to fins a group of people not decked out in Seahawks Gear. There is a flag flying on every other car and house. To say we are excited is a gross understatement.

Spicy Beef Chili

To make sure my wigged out friends and family were fed on such a big day, I made a big pot of this Spicy, Beef Chili. I don’t know why, I never make beef chili. Never?! I always seem to go for Pork or Chicken or even veggie. But in my pursuit to get through our “cow” and because my husband requested it, I decided to go for it this morning. And I love it. It is so deep in flavor and layers of spices. And while it is spicy, it has a slow burn not a scorching heat. It is really so good.

Spicy Beef Chili

Don’t be intimidated by the length of the recipe, it really wasn’t hard to make and was so worth it. Maybe consider putting this on your SuperBowl menu for next week and may the best team win!!! #GoHawks

Spicy Beef Chili

 

Recipe: Spicy Beef Chili

Ingredients

  • 3 Tablespoons vegetable oil
  • 2 ½ pounds ground beef
  • 1 bottle or can of beer (I used a pacifico)
  • 2 red onions, small diced
  • 1 jalapeno, minced
  • 1 thai chili
  • 1 habanero, seeded and minced
  • 3 Tablespoons Cumin
  • 2 tablespoons ancho chili powder
  • 2 tablespoons Chili Powder
  • 2 tablespoons Chipotle Chili powder
  • 6 cups chicken stock
  • 2 15 ounce cans pinto beans
  • 2 15 ounce cans kidney beans
  • 2 ounces unsweetened chocolate
  • 2 tablespoons agave
  • kosher salt

Instructions

  1. In a large heavy pan, add 2 tablespoons vegetable oil and the beef over high heat. Cook, stirring and chopping the meat up with the back of a spoon until the meat is cooked almost all of the way through, about 10 minutes. Then drain off the liquid.
  2. Return to high heat and cook another 5 minutes. Add the beer and scrape up any brown bits on the bottom of the pot. Cook the meat and beer until the liquid has cooked off. Transfer the meat to a bowl and return the pot to the stove.
  3. Add the last tablespoon of vegetable oil and turn the heat to medium. Add the onions and stir with the oil and cook 5 minutes.
  4. Add the fresh and dried chili and stir together. Cook for another 5 minutes.
  5. Add the broth and then put a lid on the pot and let the broth simmer about 20 minutes.
  6. Use a stick blender (or blend in batches in a jar blender) to puree it into a smooth broth. Add the meat and the beans back into the broth.
  7. Stir in the unsweetened chocolate and the agave and mix well. Season with kosher salt to taste.
  8. Put the lid back on the pot, only slightly ajar and simmer on lowest heat for 30 minutes until you serve. (If you want it to be thicker, then take the lid off and cook until the soup has thickened to desired texture.
  9. Serve with condiments of your choice like sour cream, cheese, cilantro, lime and tortilla chips

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

Print Recipe  

I am posting this while drowning my anxieties in a big bowl of this Spicy Beef Chili. I am watching the Seattle Seahawks play the 49ers and we are FREAKING out!!!

Spicy Beef Chili

I wish I could express how much this game means to Seattleites. Our whole town has the fever right now. The Spaceneedle, the Ferris Wheel and the Seattle Science Center are lit up in Blue and Green. The freaking CRANES in Seattle are lit up in blue and green. The trees at our shopping mall are lit up in blue and green. It is hard to fins a group of people not decked out in Seahawks Gear. There is a flag flying on every other car and house. To say we are excited is a gross understatement.

Spicy Beef Chili

To make sure my wigged out friends and family were fed on such a big day, I made a big pot of this Spicy, Beef Chili. I don’t know why, I never make beef chili. Never?! I always seem to go for Pork or Chicken or even veggie. But in my pursuit to get through our “cow” and because my husband requested it, I decided to go for it this morning. And I love it. It is so deep in flavor and layers of spices. And while it is spicy, it has a slow burn not a scorching heat. It is really so good.

Spicy Beef Chili

Don’t be intimidated by the length of the recipe, it really wasn’t hard to make and was so worth it. Maybe consider putting this on your SuperBowl menu for next week and may the best team win!!! #GoHawks

Spicy Beef Chili

 

Recipe: Spicy Beef Chili

Ingredients

  • 3 Tablespoons vegetable oil
  • 2 ½ pounds ground beef
  • 1 bottle or can of beer (I used a pacifico)
  • 2 red onions, small diced
  • 1 jalapeno, minced
  • 1 thai chili
  • 1 habanero, seeded and minced
  • 3 Tablespoons Cumin
  • 2 tablespoons ancho chili powder
  • 2 tablespoons Chili Powder
  • 2 tablespoons Chipotle Chili powder
  • 6 cups chicken stock
  • 2 15 ounce cans pinto beans
  • 2 15 ounce cans kidney beans
  • 2 ounces unsweetened chocolate
  • 2 tablespoons agave
  • kosher salt

Instructions

  1. In a large heavy pan, add 2 tablespoons vegetable oil and the beef over high heat. Cook, stirring and chopping the meat up with the back of a spoon until the meat is cooked almost all of the way through, about 10 minutes. Then drain off the liquid.
  2. Return to high heat and cook another 5 minutes. Add the beer and scrape up any brown bits on the bottom of the pot. Cook the meat and beer until the liquid has cooked off. Transfer the meat to a bowl and return the pot to the stove.
  3. Add the last tablespoon of vegetable oil and turn the heat to medium. Add the onions and stir with the oil and cook 5 minutes.
  4. Add the fresh and dried chili and stir together. Cook for another 5 minutes.
  5. Add the broth and then put a lid on the pot and let the broth simmer about 20 minutes.
  6. Use a stick blender (or blend in batches in a jar blender) to puree it into a smooth broth. Add the meat and the beans back into the broth.
  7. Stir in the unsweetened chocolate and the agave and mix well. Season with kosher salt to taste.
  8. Put the lid back on the pot, only slightly ajar and simmer on lowest heat for 30 minutes until you serve. (If you want it to be thicker, then take the lid off and cook until the soup has thickened to desired texture.
  9. Serve with condiments of your choice like sour cream, cheese, cilantro, lime and tortilla chips

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8