Thursday, June 4, 2009


The first time I ever had chili was from the biggest pot I have ever seen in my life.

This was in college, and Marc MacLean's parents (his mother more affectionately known as Marcia) were in town, making chili for what seemed like a small country of college students. The pot was about two feet tall with a foot and a half diameter. They served this chili over white rice with some shredded cheddar cheese sprinkled over the top. Everything about this dish made me feel all good inside, and I never thought it would be possible to recreate the level of warmth and satisfaction I could get from a bowl of anything...until I tried this recipe. I would describe this an intense recipe. It is not hard to make, but there are an insane amount of ingredients, and the preparation is very involved. The good thing about it is the leftovers (chili freezes and keeps very well for months). This recipe will make enough to feed two people at least four meals. It has a little bit of kick to it from the chili peppers so if that doesn't appeal to you, you should use less or maybe leave them out all together. So I am respectfully naming this recipe:


(based on recipes from

2 tsp oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes OR 2 large freshly chopped tomatoes
1 can dark beer
1 C strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/4 C brown sugar
3 1/2 tbsp chili sauce
1 tsp cumin
1 tbsp cocoa
1 tsp oregano
1 tsp black pepper
1 tsp coriander
1 tsp salt
4 (15 ounce) cans kidney beans
3 chili peppers, chopped (Please, wear gloves when handling the chili peppers. You will thank me when you can sleep at night without feeling like your hands are on fire.)

Heat oil.
Cook onions, garlic and meat until brown.
Add tomatoes, beer, coffee, tomato paste and beef broth.
Add spices, cocoa, sugar and chili sauce.
Stir in cans of kidney beans and the chili peppers.

Transfer the whole mixture to a huge crock pot (mine is large, and it is filled to the brim). Cook on the low setting for about 8 hours.

This is ALWAYS better after being refrigerated and then eaten a day or two later. You can also freeze leftovers in freezer bags for up to a month...or two.


Marc said...

I remember that night. It was the weekend of Gator Growl and we met our son Marc's new friends, one of which was you! We are honored that you named your recipe after Marcia. Your chili looks and sounds great. We will have to try your recipe!

Scott MacLean (Marc's dad).

Mom of The Californian said...

Oooooo Lindsey. I'm looking forward to trying some of your recipes. The chili looks terrific and we are huge chili fans. Alan will be very happy....

Post a Comment