> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/chili/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Beef Chili

A spicy beef chili simmered slowly with tomatoes, spices and a little coffee, which I serve with tortillas, guacamole and diced tomato.

## What you need

- 5 lb beef stew meat cubes
- ¼ cup olive oil
- 2 large onions, chopped
- 6 cloves garlic, crushed
- 2 tbsp chili powder
- 1 tbsp red pepper flakes
- 1 tbsp cayenne pepper
- 2 tbsp ground cumin
- 2 green bell peppers, chopped
- 1 bay leaf
- 6 cups chopped tomatoes with their juice
- salt and black pepper (1 tsp each plus more to taste)
- ½ cup strong brewed coffee
- 2 cans beans
- 2 tbsp chopped basil

### For serving

- tortillas
- guacamole
- diced tomato
- sour cream (not kosher with a meat dish) [not kosher, optional]
- pareve non-dairy sour cream [kosher option, optional]

## How I make it

1. Pat the beef cubes dry. Heat the oil in a heavy pot and brown the beef on all sides. Remove the beef from the pot.
2. In the same pot, cook the onions and garlic over medium heat until soft, 8-10 minutes.
3. Add the chili powder, red pepper flakes, cayenne and cumin and stir for about 1 minute.
4. Add the green peppers, bay leaf, tomatoes, beef, 1 tsp salt and 1 tsp black pepper and bring to a boil.
5. Reduce the heat to low and simmer for 1½ hours, stirring now and then.
6. Taste and adjust the seasoning, add the coffee and simmer for another hour.
7. Add the beans and basil and cook for 5 more minutes.
8. Serve with tortillas, sour cream (or non-dairy sour cream), diced tomato and guacamole.

Source: https://chefef.com/en-us/recipes/chili/