RECIPES: Sweet & Spicy Chili

Being married to Joe has really opened my eyes to the world of chili.  My favorite will probably always be Skyline Chili but this chili is not too far behind.  The is the chili that our friend Caryn makes.  It is really good!  

Sweet & Spicy Chili

2 tbsp. vegetable oil
16 oz. coarse ground beef12 oz. sirloin (prime grade is best), cubed into 1/4 in. chunks2 medium yellow onions, chopped into 1/4 in. dice1 shallot, diced fine2 tbsp. finely chopped garlic
1 green bell pepper, diced 1/4 in.
1 cup tomato paste
1/2 tsp. fine-ground instant espresso
1 cup dark brown sugar
4 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne
1/4 tsp. paprika
1 tsp. ground coriander
1 tsp. kosher salt
3 15 oz. cans kidney beans
2 cups beef stock
1 28 oz. can peeled plum tomatoes, chopped (drained, but reserve juice)
12 oz. dark beer (Guinness recommended)
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped (we did not use this pepper)

1 red bell pepper, diced 1/4 in.

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.  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.  Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.  Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.  Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.  

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