Red Eye Chili Recipe

Name: Red Eye Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO or vegetable oil; 1/3 pound coppa or hot ham deli meat, cut 1/8-inch thick and chopped; 2 pounds coarse ground sirloin or ground beef of your choice; Kosher salt and coarse black pepper; 2 tablespoons chili powder, such as Gebhardt's; 1 tablespoon ground coriander, plus some for tortilla chips; 1/2 tablespoon ground cumin, plus some for tortilla chips; 1 teaspoon ground allspice; 1/8 teaspoon ground cinnamon; 3 to 4 cloves garlic, finely chopped; 1 onion, finely chopped; 3 tablespoons tomato paste; 2 cups beef stock; 1 cup strong black coffee; 1 cup cabernet or other dry red wine; One 14-ounce can, red kidney beans, optional; 8 corn tortillas; Natural nonstick cooking spray; Crumbled queso fresco or shredded sharp white Cheddar; Chopped raw yellow onions or red onions; Pickled jalapeno rings or hot banana pepper rings

Servings: persons

2 tablespoons EVOO or vegetable oil
1/3 pound coppa or hot ham deli meat, cut 1/8-inch thick and chopped
2 pounds coarse ground sirloin or ground beef of your choice
Kosher salt and coarse black pepper
2 tablespoons chili powder, such as Gebhardt's
1 tablespoon ground coriander, plus some for tortilla chips
1/2 tablespoon ground cumin, plus some for tortilla chips
1 teaspoon ground allspice
1/8 teaspoon ground cinnamon
3 to 4 cloves garlic, finely chopped
1 onion, finely chopped
3 tablespoons tomato paste
2 cups beef stock
1 cup strong black coffee
1 cup cabernet or other dry red wine
One 14-ounce can, red kidney beans, optional
8 corn tortillas
Natural nonstick cooking spray
Crumbled queso fresco or shredded sharp white Cheddar
Chopped raw yellow onions or red onions
Pickled jalapeno rings or hot banana pepper rings

1
Preheat the oven to 400 degrees F.
2
Heat 1 tablespoon of the oil in large Dutch oven or chili pot over medium-high heat, add the coppa and cook until crisp, 2 to 3 minutes.
3
Remove the coppa with a slotted spoon and reserve for later use.
4
Add the remaining tablespoon oil, a turn of the pot.
5
Pat the ground meat with paper towels to dry.
6
When the oil smokes, add the beef and sprinkle with salt and lots of pepper.
7
Brown to caramelize the sugars in the meat.
8
Then add the coriander, chili powder, cumin, allspice and cinnamon.
9
Stir a minute, then add the garlic and onions, and cook 5 minutes.
10
Add the tomato paste and stir a minute more.
11
Add the beef stock, coffee, wine, ham and beans, if using.
12
Reduce the heat to a simmer.
13
Cook to thicken and combine flavors, 20 to 30 minutes, stirring occasionally.
14
Cool and store for make-ahead meal.
15
While the chili cooks, make the tortilla strips.
16
Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick.
17
Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin.
18
Arrange on baking sheets in a single layer and bake until crisp.
19
Store wrapped in a foil pouch.
20
To serve, reheat over medium heat and top the hot chili with a few tortilla strips, cheese, onions and hot peppers.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons EVOO or vegetable oil, 1/3 pound coppa or hot ham deli meat, cut 1/8-inch thick and chopped, 2 pounds coarse ground sirloin or ground beef of your choice, Kosher salt and coarse black pepper, and more.

Yes, Red Eye Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Eye Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions