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Beef, Onion, Beer, and Coffee Chili Recipe

Submitted by Oinker 11 June 2009

Pass bowls of shredded sharp Cheddar cheese, chopped onion, and sour cream for everyone to add to their chili to taste. Offer your favorite bottled hot sauce for those who want their chili spicier. For a one-dish meal, serve the chili over steamed rice or al dente pasta. Serve Parmesan Sourdough Toasts on the side.



1/4 cup vegetable oil,4 medium-sized yellow onions coarsely chopped,2 teaspoons dark brown sugar,4 medium-sized garlic cloves finely chopped,1/4 cup chili powder,1 teaspoon cayenne pepper,1 tablespoon whole cumin seeds,1/2 tablespoons sweet paprika,2 pounds ground beef,1 (12-ounce) bottle beer,1/2 cup strong black coffee,1 tsp. Cocoa,1/2 cup coarsely chopped fresh parsley,2 tablespoons tomato paste,2 bay leaves


In a large saucepan, heat the oil over medium-low heat. Add the onions and sugar and sauté, stirring frequently with a wooden spoon, until the onions begin to turn caramel-brown, 10 to 15 minutes.
Stir in the garlic, chili powder, cayenne, cumin seeds, and paprika. Saute for 1 minute more, stirring frequently.
Raise the heat to medium. Add the beef and sauté, stirring frequently to break up the meat coarsely, until it is evenly browned, 5 to 7 minutes.
Stir in the beer, coffee, cocoa, parsley, tomato paste, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally, until the mixture is thick, about 20 minutes.
Remove and discard the bay leaves and ladle the chili into individual bowls.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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