- 1/2 lbs ground beef
- 1 lb stewing beef, cubed
- 1 24 ounce can/jar tomato sauce
- 1 19 ounce can stewed tomatoes
- 1 can tomato paste
- 2 cans kidney beans
- 1 large onion
- 4 celery stalks
- 2 jalapeño peppers, optional
- 4 cloves of garlic
- 8 Tbsp chili powder
- 1 Tbsp ground coffee beans, optional
- salt & pepper
- Oil
Put the tomato sauce, kidney beans, and stewed tomatoes in your stewing pot. Turn on low heat.
Chop onions, celery and jalapeño peppers into small pieces. Heat a skillet over medium heat then add some oil. Toss in the vegetables. Sauté until onions are transparent and celery is soft. Transfer to the stewing pot. Stir that mixture up.
In the same frying pan throw in your ground beef and a bunch of salt. Using your preferred stirring rod, make sure you separate the ground beef so it ends up looking like minced taco style beef. NOTE: You don’t want to cook this ground beef all the way through; try and cook it about 2/3 of the way done, so that it’s definitely brown, but looks like it could still use another 5 minutes until it’s totally cooked. This method lets the ground beef finish cooking in the chili, and keeps the meat a little more tender. (If ground beef can really be considered “tender”.) Throw this ground beef into the stewing pot and stir it all up.
Mince your garlic. Toss the beef cubes into that same frying pan with your garlic, some salt, and a little oil. (If required, there may be enough grease from the ground beef still there.) Cook over medium-high heat for about 7 to 10 minutes. The beef doesn’t have to be fully cooked, just like the ground beef, but try and brown the outside of all the cubes.
Dump the cooked beef and the remaining liquid into the stewing pot. Add your tomato paste, chili powder, and coffee grinds. Stir this all up and let it simmer on low heat, with no lid, for about 3 hours. After hour 2, if you find it’s a little more “liquid” than you want it to be just add a little flour and stir it in. (Not more than a couple tbsp.)
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