Recipe + Vintage Apron: Chili

This is my favorite chili, my mom makes it the best, and this is the first time I have tried making it myself. It makes a ton, meaning an almost overflowing crockpot, but I imagine it would freeze well or you can make it for a get-together and then eat it all week long like we did. Delicious with toppings like freshly grated cheddar, sour cream, and tortilla chips, and/or cornbread muffins.


2T oil
2 shallots, chopped
3 cloves garlic, pressed
2 lbs lean ground beef
1 lb beef sirloin, cubed
2 cans diced fire roasted tomatoes
1 can dark beer
1 cup strong coffee
12 oz tomato paste
2 cups beef broth
1 T chipotle chili powder
1 T chili powder
1 T cumin
1 T cocoa powder
1 t coriander
1 t salt
2 cans chili beans, drained and rinsed
2 cans black beans, drained and rinsed
2 poblano chilies, soaked in water overnight


1. Heat oil in pan, add garlic, shallots, meat, and spices, and cook until meat is browned.
2. Seed and chop chilies, reserving soaking water.
3. Add all ingredients to slow cooker along with one cup soaking water and stir to combine.
4. Cook on high for 1 hour, then turn down to low and cook for about 6 hours. Delicious!


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