Saegerville Chili


Beer, coffee and brown sugar?!? In chili? Heck yeah! I came across this chili recipe over ten years ago and over the years have modified it to the taste of Saegerville. It's my go to for a hearty late fall to early spring meal on the weekend because it takes some planning and some time to simmer. I've even won an in office chili contest with it. Happy National Chili Day cedar lovers! Now here's the recipe...

8 Servings

2 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb cubed beef sirloin
2 bottles of your favorite local lager or pilsner
   (One for marinating the cubed beef in and one to add to the pot)
1 (14 oz) can beef broth
1 cup strong brewed coffee (we use local favorite Caribou Coffee)
1 (14.5 oz) can peeled and diced  tomatoes w/ juice
2 (6 oz) cans tomato paste
4 (15 oz) cans kidney beans
3 tbsp and 1 1/2 teaspoons chili powder
1 tbsp unsweetened cocoa powder
1 tsp ground cayenne pepper
1  tsp dried oregano
1/2 cup packed brown sugar
1 tbsp ground cumin
1 tsp ground coriander
Chopped scallions, shredded cheese and sour cream (optional)

Marinate cubed beef for a minimum of 30 minutes in 6 oz of beer. We’ve marinaded as long as overnight though. What you do with the other 6 oz. is up to you. NOTE: We don’t use the good beer for cooking. There is usually a bottle or two of these other beers laying around. Bud or Miller Lite are good cooking beers. They’re not our favorite for drinking. 

Heat oil in large pot over medium heat. Liberally salt chopped sirloin and ground beef and cook with onions and garlic for 10 minutes or until meet is browned and onions are tender.

Mix in remainder of ingredients and simmer for 2 hours. If you choose not to marinade the beef in beer only add one bottle to the pot for cooking. 

Divide into bowls and top with cheese, scallions and/or sour cream if desired and enjoy around a fire or the dinner table with company. Don't expect too many leftovers unless you double the recipe which is what we do and freeze some to enjoy next week.