This is THE perfect chili for cold winter nights, or on those blue, under the weather days when all you need is a big hug, in the form of comfort food. And what could possibly be more comforting than a delicious bowl of heartwarming, soul soothing chili! And the credit for this chili base one hundred percent goes to Ina Garten’s friend, Devon Fredericks who won an award for her mouthwatering, simmering pot of goodness. I initially came across this recipe on Ina’s Food Network show, Barefoot Contessa: Back to Basics Season 3, Episode 2 Tex-Mex. The rest is history! I have made it countless times ever since and modified it just a tiny bit, with a slight change here and there, because that’s what cooks notoriously do! I adjusted some of the spice and ingredient measurements per my taste. In my most recent version, I tossed in a dash of coffee spice rub/seasoning and it added another dimension of intense flavor to the already flawless recipe!
As instructed by Devon and Ina, browning + searing the meat first is key. The caramelized layer of beef pieces locks-in and helps retain an incredible depth of flavor, enhancing the finished chili from just delicious to fabulous. Fresh tomatoes, green peppers, yellow onions, jalapeños and lots of garlic lend the most profound texture and taste to the chili base, while a burst of several spices including a mix of cayenne pepper, red chili powder and earthy cumin complement the hearty, meaty components. This superb recipe also includes coffee, fresh basil leaves and red kidney beans, all of which impart distinct, indescribable savor, appearance and a bold, yet smooth finish. It is also noteworthy that the toppings are equally as important. Crunchy tortilla chips, shredded sharp cheddar cheese, sliced scallions and creamy sour cream to tame the spicy notes is a must. A Tex-Mex party in your mouth and a warm hug for your soul-nothing can beat this combination of YUM!
Spiced Beef Chili
Ingredients
- 4 lbs beef stew meat *small pieces
- ¼ cup olive oil *or grape seed oil
- 3 large yellow onions *chopped (*Spanish onions)
- 5 cups tomatoes *chopped with liquid (approximately 10-12 Campari and/or Roma tomatoes)
- 2 green peppers *deseeded and diced
- 1 jalapeño *deseeded and sliced
- 1 fresh bay leaf
- 10 garlic cloves *minced
- 3 tbsp cumin powder *freshly ground
- 2 tsp cayenne pepper
- 1 tsp chili powder
- ¾ tsp black pepper
- 3-4 tsp Kosher salt *or to taste
- ½ cup coffee *freshly brewed (I used two medium to low intensity Nespresso pods)
- ½ tsp coffee rub seasoning *optional
- 2 cans red kidney beans *15 oz each, rinsed and drained
- 2 tbsp basil leaves *chopped
Toppings
- Tortilla chips
- scallions *thinly sliced
- sour cream
- cheddar cheese *shredded
- Guacamole *optional
Instructions
- Rinse and pat dry the beef stew meat.
- Heat oil in a large Dutch oven on medium high heat. Brown the beef stew meat, in batches, for approximately 1-2 minutes on each side until caramelized (turning each piece to evenly brown). Remove browned meat and set aside.
- Add sliced onions and minced garlic and sauté on medium heat for 10-12 minutes until softened. Add the spices (cayenne pepper, chili powder and cumin powder) and continue to sauté for 1-2 minutes (I add 1-2 tsp water at this point to prevent burning of spices). Mix well and then add tomatoes with their liquid, diced green peppers, bay leaf, browned meat, Kosher salt and black pepper. Continue to mix well, turn heat to medium high and bring to a boil. Then turn heat to low, cover pot and simmer for 2.5 hours.
- Now uncover pot, taste for seasonings, add freshly brewed coffee and coffee rub seasoning, mix well, cover again and continue to simmer chili for another hour. Finally add rinsed, drained kidney beans and freshly chopped basil leaves, gently mix to combine, cover and simmer for a final 15 minutes.
- Heartwarming and mouthwatering Spiced Beef Chili is now ready to serve. Top with a dollop of sour cream, sprinkle with cheddar cheese and scallions and scoop up the goodness with tortilla chips. Dig in to your heart's content. Enjoy. Nosh Farma'aiye!