Chili I
Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.
vegetable oil
2
tablespoons
onions, chopped
2
garlic, minced
3
cloves
ground beef
1
pound
beef sirloin, cubed
¾
pound
peeled and diced tomatoes with juice
1
(14.5 ounce) can
dark beer
1
(12 fluid ounce) can or bottle
strong brewed coffee
1
cup
tomato paste
2
(6 ounce) cans
beef broth
1
(14 ounce) can
packed brown sugar
½
cup
chili powder
3 ½
tablespoons
cumin seeds
1
tablespoon
unsweetened cocoa powder
1
tablespoon
dried oregano
1
teaspoon
ground cayenne pepper
1
teaspoon
ground coriander
1
teaspoon
salt
1
teaspoon
kidney beans
4
(15 ounce) cans
fresh hot chile peppers, seeded and chopped
4
 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
