Seattle Style Chili
A tasty Seattle Style Chili perfect for a cozy night in! Recipe serves 4.
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 5 cloves garlic, minced
- 3 pounds sirloin steak, cut into ½ inch cubes
- 1 cup strong coffee
- 3 tablespoons chili powder
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- 2 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 2 (14 ½ ounces) cans crushed peeled tomatoes
- 1 (14 ounces) can beef broth)
- 2 (15 ounces) cans small red or kidney beans, rinsed and drained
- Optional Garnish: Sour cream
- Optional Garnish: Grated Monterey jack
- Optional Garnish: Cheese
- Optional Garnish: Diced avocado
- Optional Garnish: Chopped cilantro
- Optional Garnish: Chopped green onion
- Heat 1 tablespoons of the olive oil in a large saucepan over medium heat.
- Add the onin and garlic, and sauté until tender and golden (8 to 10 minutes).
- Scoop out the onion mixture into a small bowl and set aside.
- Heat the remaining tablespoons of oil in the pan, add the beef, and cook to brown it on all sides (5 minutes).
- Brown in batches, if needed – don’t overcrowd the pan.
- Add the coffee, chili powder, oregano, thyme, cumin, and black pepper to the beef. Stir evenly to coat the meat in the spices.
- Add the tomatoes and the onion mixture.
- Bring just to a boil, stirring occasionally, then reduce the heat to low and simmer until meat is tender (1 hour).
- Season the chili to taste with salt.
- To serve, ladle the chili into bowls. Top with chosen garnishes.