I’m growing wary of constant conflict. The tumult centers on the Tablespoon measure and its invariantly full dance card. With coffee AND chili both competing for the affections of our Tablespoon, the turmoil threatens my already-crumbling sanity. Can’t we all just get along?
2 pounds beef roast, sliced into large but thin chunks and modestly sprinkled with salt and pepper
1 C white onion, diced
1 C coffee, strong and black
2 dried pasilla chiles,, stemmed, seeded, and chopped
1 dried California chile, stemmed, seeded, and chopped
1 T Worchestershire sauce
3 T chili powder
1 t cumin
1 t garlic salt
½ t cayenne pepper
6 oz tomato paste
1) Prepare coffee, pour into a jar.
2) To the jar, add the pasilla and California chiles. Allow to steep for at least 30 minutes.
3) After steeping, blend the coffee/chile mixture in a blender until smooth.
4) In a pot, saute onions and beef in butter on high heat, until beef is medium-rare.
5) Add remaining ingredients, including your coffee/pepper smoothie.
6) Simmer on low for 30-40 minutes
The use of the blender was key. I feel that the gentle whirring noise helped dissipate some of the simmering tension between the coffee and the chili (the TBSP didn’t seem to mind either).
The coffee and chili spices really dress up the roast without obfuscating its truly beefy goodness. It was pretty much unanimous- the Arousing Roast Beef and Coffee Chili is aptly named. It is stick-to-your-ribs good and it may stick to other body parts and this may lead to chaffing and this may be just fine, given that the Arousing Roast Beef and Coffee Chili tastes fantastic.
Note in press: Much to my consternation, chili 365 has apparently instated instant replay. Upon further review, some of the ITP admitted that the chili was “too spicy.” Egad, down with instant replay.