Chili I

Chili I


"Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers."

Ingredients 2 h 20 m {{adjustedServings}} servings 532 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1414 mg
  • 57%

Based on a 2,000 calorie diet

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  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Tips & Tricks
Slow Cooker Chili II

Make this spicy, thick chili in a snap.

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See how to make a prize-winning beef and bean chili.

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Reviews 1206

  1. 1515 Ratings


As a side note, I always chuckle when people rate a recipe without first trying it "as-written" and then say it isn't good. With this recipe in particular, following the instructions at least once is lesson in learning you won't regret. We were very impressed with this chili. We did make it as written, the only variable being the "dark beer" we selected (since the recipe doesn't specify a brand). We chose not to use Guiness and used a locally brewed dark that's a bit less sweet since previous reviews had suggested that the recipe had too much sugar. I'd have to agree. Next time we make it (and it was good enough that there will be a next time!), we'll cut back on cocoa and just a bit on the sugar, as other reviewers suggested. That said, as-is, it's an excellent recipe. I strongly encourage you to make it exactly as written first, so you know what adjustments you need to suit your taste--it's not "too" anything--it has a nice mix of sweet and spice and it's hard to say how much you'll need to adjust to suit your taste. The balance of flavors is really quite impressive. In other regards, the texture, consistency, and ratio of meat & beans is just right.


I made this recipe for an informal chili "contest" among friends and was disappointed that the flavor was too sweet. However, when I pulled the leftovers out of my refridgerator the next day, the flavors had mingled and mellowed into something I can only describe as fantastic! If you're making the chili to eat the same day, decrease the sugar, by all means. But if you've got the time, let the pot chill; the result is well worth the wait.


absolutely amazing...I've actually been making this chili since last fall, but haven't rated it. as the weather has been a bit like fall here, it was time to bring out the famed chili recipe. three people stopped by sunday and decided to stay for dinner after sticking their fingers in the pot....they're still talking about it! I only use 1 chili pepper and 1 TBLSPN chili powder so it's not so spicy. I use guiness beer, espresso, 1 large can kidney beans, 1 large can pinto beans, and 1 small can black beans instead of entirely kidney. I teamed it with the amusement park cornbread recipe on this site...another fabulous find! thank you, thank you!