Archive for February, 2017

I realize I haven’t posted since the last time I won my office chili cookoff, which has been a few years.  Yikes!

But, I won again!  I pretty much used the recipe I did before but I had a few tweaks.  I also thought I had a jar of jalapenos but I didn’t.  So I tossed in a can of chipotle peppers w/adobo sauce which added a nice smokiness.  I want to do this version and add a bit of carrot along with the onion and green pepper to up the veggies and add to the flavor – but I didn’t have carrots at home and didn’t want to run out just for carrots.  So, this version is sans carrot.


Not a super picture – but it’s what I was able to snap at work before my hungry coworkers descended.



  • 2 tsp oil
  • 2 cups chopped onion (I used frozen diced onion)
  • 1 large bell pepper chopped
  • 3 cloves minced garlic
  • 1 lb ground pork sausage
  • 1 lb beef sirloin (small cubes)
  • 1 (14 1/2 oz) can Rotel tomatoes
  • 1 cup strong coffee
  • 2 (6 oz) cans tomato paste
  • 1 small can chipotle peppers in adobo sauce
  • 12 – 24 fl oz of beef broth
  • 1/2 cup brown sugar
  • 2 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 Tbsp red chili flakes
  • 1 tsp cinnamon
  • 1 Tbsp cocoa
  • 2 tsp Italian seasoning
  • 2 cubes chicken bouillon
  • 1 (15-oz) cans cannellini (white kidney) beans
  • 1 (15-oz) cans dark red kidney beans


  1. Drain the canned beans and rinse them well.
  2. Brown meat, onions and bell pepper.
  3. Add tomatoes, coffee, broth and tomato paste.
  4. Add spices, beans and canned peppers.
  5. Simmer for 2 hours (or longer on low in a crock pot – my preferred method).

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