Recipe courtesy of Carol Chambers

Up North Chili

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  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr
  • Yield: 8 to 10 servings
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2 pounds beef chuck, trimmed

2 pounds pork shoulder, boned

6 to 8 garlic cloves, minced

1 large white onion, chopped

2 jalapeno chiles, seeded and chopped

4 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons dried oregano

1 teaspoon salt

2 to 4 dashes cayenne pepper

1 1/2 to 2 (12 ounce) cans beer

1 cup strong black coffee

1 (28-ounce) can crushed tomatoes with puree

3 (15-ounce) cans kidney beans, rinsed and drained

Sour cream, for garnish

Green onions, chopped, for garnish

Red onions, chopped, for garnish


  1. In a large pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic, onion, and chiles and cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee. Simmer meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can be shredded with a fork. Do not let meat dry out; add beer as necessary. When ready, remove meat to a cutting board and shred, returning the shredded meat to the pot. Add tomatoes and kidney beans. Continue to simmer, uncovered, for 1 hour. Serve garnished either with a dollop of sour cream and chopped green onions or grated cheddar cheese and chopped red onions.