Seattle Style Killer Chili

Seattle Style Killer Chili

¼ cup vegetable oil
2 large onions – peeled and diced ½”
2 Tbsp. Garlic – minced
1 each Jalapeno pepper – seeds removed, minced
1 lb. sirloin – diced ½”
1 lb. pork butt – diced ½”
Two 28 oz. cans diced tomatoes
1 dark beer (Optional)
1 double shot of espresso – or one cup of coffee
12 oz. tomato paste
1 ½ qts. Beef broth
½ cup ketchup
3 large red peppers – diced ½“
3 bay leaves
2 Tbsp. kosher salt
2 Tbsp. cumin – toasted and ground
1 Tbsp. whole oregano
1 tsp. cayenne pepper
1 Tbsp. ground coriander
1 Tbsp. chili powder
1 Tbsp. Worcestershire sauce

• Heat oil in large stock pot or kettle
• Add onions, garlic and jalapeno; simmer over medium-low heat until veggies are soft
• Add beef, pork and 1 Tbsp. salt; allow to sear on all sides
• Add diced tomatoes, beer, coffee, tomato paste, beef broth and ketchup; bring to low boil; reduce to simmer and cook 20 minutes – stir often
• Add red peppers and all spices and seasoning. Continue to simmer on low heat for 90 minutes. Stir often.
• Adjust salt and chili powder as needed. (You can always add additional “heat” with tabasco, Cholula or other hot sauces

Serve with minced onions, sharp cheddar cheese and corn chips for “crunch”

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