Chili, for a friend

Today, my good friend and champagne-sipping partner Chloe expressed that she's been playing with chili recipes to find one she really likes. So I've decided to post one of my old school recipes for her, and for all of you. Chili isn't just for tailgates. Chili is for families, friends, chilly weather, and everything that is made better with a hug. Yeah, I fucking said it. Chili is a warm, cozy hug. So try this recipe and get yourself a hug. Oh, and read the recipe before you get all of the ingredients out.

What ya need:
  • 2.5 lbs of quality sirloin, cubed in 1/4 inch cubes (ground sirloin works too) 
  • 14 ounces of beef stock
  • 14 ounces of chicken broth
  • 1 eight-ounce can of tomato sauce
  • 1/2 of a small onion, finely diced
  • 3 large clove of garlic, finely chopped or mashed
  • 3/4 teaspoon of cayenne pepper
  • 2 tablespoons of spicy red chili powder
  • 5 tablespoons of dark chili powder
  • 1/4 teaspoon of salt
  • 3 teaspoons of ground cumin
  • 1 tablespoon of light roast coffee
  • 1 standard packet of Sazon Goya
  • 1/4 teaspoon of brown sugar

 Ok, so-
First, split your spices apart in to three "spice dumps." They are as follows:
  1. All of the diced onions, 1/2 teaspoon of cayenne pepper,  1/4 teaspoon of salt, 1 tablespoon of spicy red chili powder, 2 tablespoons of dark chili powder
  2. 2 teaspoons of ground cumin, all of the chopped garlic, 2 tablespoons dark chili powder, 1 tablespoon of spicy red chili powder, 1 packet of sazon goya (found in the Mexican food aisle), 1 tablespoon of coffee
  3. 1 tablespoon of dark chili powder, 1 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of brown sugar
Now, start with a large pot and bring it to medium-high heat. Cook the meat until lightly browned. Drain the excess fluid and fat. Add the tomato sauce, beef stock, and chicken broth to the meat. Toss in the first spice dump and stir. Cover the pot and cook for one hour on medium heat. After one hour, toss in the second spice dump and stir. If it seems a little thick, add some water in at this point. Just enough to get to the consistency you want. Cover this and cook for another 30 minutes. over medium heat. Now, add the third spice dump and stir. Reduce the heat to medium-low and cook for another 10 minutes. After these 10 minutes, taste the chili for salt. Many of the other spices will take a little more time to marry, but the salt level should be acceptable at this point. At this point, cook the chili over low heat for 30 more minutes. You can continue the cooking for up to 2 hours, as well. If the liquid level seems low, add either water or chicken broth to keep it at an acceptable level.

Serve however you like. It will keep in the fridge for one week and in the freezer for up to one month. Enjoy!

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