A post that has nothing to do with real estate. I can hear the cheers already. So, today we are going to share our world famous chili recipe. It is based on one we found a couple years ago. We’ve simply added a few local touches and modifications. Since its is chili, you’ll have to tweak it yourself too; I think that’s one of the laws of chili making.
Anyway, here is the Urban Team’s best damn chili in downtown Phoenix recipe. Let us know what you think and feel free to post your own ideas, thoughts and changes. We believe that chili is an evolving food group.
The Stuff You Need To Make It: (We think organic veggies, beans, etc. does make a big difference.)
2 teaspoons oil (virgin or extra virgin olive oil is best)
2 small onions, chopped (either yellow or red)
3 cloves garlic, minced
1 lb. lean ground sirloin or plain beef. Don”t used extra lean as you need a little fat for taste.
3/4 lb. beef sirloin, cubed (You can certainly substitute chicken or turkey for the beef or go vegan if you like.)
1 (14 1/2 ounce) can diced tomatoes (I think it is worth spending the bucks for organic)
1 can Kiltlifter Ale from 4 Peaks or a dark beer of your choice.
1 cup strong coffee
2 (6 ounce) cans tomato paste
12-14 ox organic beef broth
1/8 – 1/4 cup brown sugar. I use 1/8 of a cup as I am not a big sugar fan.
2 or more teaspoons chili sauce (use your favorite.. Lingham’s or Tobasco are mine. You may want to add a little sauce at a time to get the taste/heat you want.
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans (get organic beans or cook your own from scratch)
4 chili peppers, chopped. This is a real taste decision. If you want to make it easy and not too hot, just a good canned chili. I like Anaheim or poblano. Here is a good article to learn more about the amazing chili: Click here
Putting it all together…
- Heat up the oil and cook onions, garlic and meat until brown.
- Add tomatoes, coffee, tomato paste, beef broth and beer. Stir this mixture together. Having an extra beer during preparation is strongly advised.
- Add the spices and stir in 2 cans of kidney beans and peppers. I usually add peppers in a little at a time and taste along the way. Just an FYI… peppers tend to get hotter with time.
- Reduce heat and simmer for 1 1/2 hours. BTW: If we say simmer do we have to mention turning down the heat?
- Add remaining kidney beans and keep simmering along for about 30 more minutes.
- The chili will seer the roof of you mouth hot about now. So dish it out and let it cool for a bit before eating. (Can you tell this is a personal experience moment?)
Amy likes a good sharp cheddar, sour cream and some really fresh red onions with her chili. How about you?
We hope you enjoy the chili and feel free to share it with your friends and family.
The Urban Team at Realty Executives
602-234-5777 ext. 1
connecting people to the perfect place for over 20 years.