If you’re into thick, hearty, meaty chili, this one’s for you.
The quality of your chili powder is important, so make sure it is fresh and contains a good blend of chilis. I prefer Penzey’s chili powder, which is fairly mild. You could use a hotter chili powder if you prefer. Or, you can try making your own.
- 2 lbs ground sirloin
- 1 tbsp canola oil
- 1 large white onion, diced
- 3 1/2 tbsp chili powder - (preferably Penzey's)
- 1 1/2 tbsp cumin
- 1 tsp garlic powder
- 1 tsp dark cocoa powder - (not sweet)
- 1/4 tsp fresh ground black pepper
- 1/2 cup brewed coffee
- 2 15-oz cans Brooks Mild Chili Beans
- 3 14.5-oz cans Muir Glen Fire-Roasted Crushed Tomatoes
- kosher salt, to taste
- Set your smoker for 165 degrees F. Load with wood chips. (I used a combination of apple and pecan.)
- On a piece of foil, shape 2 lbs of ground sirloin into a large, round patty, about 1 inch thick. Place foil and meat on your smoker rack, and pierce foil in a few places around the perimeter to ensure that smoke can circulate around the meat.
- Smoke patty for 1 hour at 165 degrees F.
- Meanwhile, heat canola oil in a dutch oven or heavy pot on medium heat. Add onion. Sauté until it browns a bit, about 10 minutes.
- Add chili powder, cumin, garlic powder, cocoa powder, and black pepper to onions. Cook about 2 minutes, until fragrant. Add brewed coffee and stir, scraping up any browned bits on the bottom of the pot. Allow liquid to reduce until the mixture forms a thick paste. Reduce heat to low until beef is finished smoking.
- Crumble beef patty into onion mixture. Stir in beans, tomatoes, and 1/2 tsp salt.
- Reduce heat to low and simmer, uncovered, for at least one hour. Season to taste.