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
  • salt
  • 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.

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