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Coffee-Rubbed Steak Chili
Andre Lewis

Coffee-Rubbed Steak Chili

A teaspoon of instant espresso makes the toasted chile taste deeper; it shouldn't make the pot taste like coffee. Sirloin keeps this version leaner than chuck and cooks in less time. Pull it from the burner when the pieces are tender, not shredded.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs beef sirloin cut into 1/2-inch cubes
  • 1 1/2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 cup diced red onion
  • 3 cloves garlic minced
  • 2 tbsp ancho chile powder
  • 1 tsp instant espresso powder
  • 1 tsp ground cumin
  • 15 oz canned tomato sauce
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce

Method
 

  1. Season the sirloin with 1 teaspoon of the salt and blot the pieces dry.
  2. Heat the oil in a Dutch oven over medium-high heat and brown the beef in 2 batches for 3 minutes per batch.
  3. Reduce the heat to medium, add the onion, and cook for 5 minutes before stirring in the garlic, ancho powder, espresso and cumin for 30 seconds.
  4. Add the tomato sauce, broth, Worcestershire and remaining salt, return the beef, and simmer partly covered for 50 minutes until the beef reaches at least 145°F and is tender.
  5. Simmer uncovered for 10 minutes if needed until the sauce coats the back of a spoon.