Easy Chili

2 teaspoons oil such as peanut or canola

2 onions, chopped, Vidalia or Yellow

3 cloves garlic, minced

1 lb lean ground beef or bison, or venison if your grocer carries it

3/4 lb beef sirloin, cubed

1 (14 1/2 ounce) can diced tomatoes

1 can dark beer, after taking a couple of sips

1 cup strong coffee

2 (6 ounce) cans tomato paste

8 oz beef broth

1/2 cup brown sugar or molasses (preferred)

1 small can chilis, medium or mild

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

1(15 ounce) cans kidney beans, red or black or some of both.

1 (15 ounce) can of whole kernel corn

You can also garnish with Serrano, Jalapeno or other peppers depending on your tolerance for heat.

Heat oil. Cook onions, garlic and meat until brown.

Add tomatoes, beer, coffee, tomato paste, chilis, and beef broth.

Add spices, stir in 2 cans of kidney beans.

Reduce heat and simmer covered for 1 1/2 hours. Stir from time to time.

Most dishes like this improve with flavor after being chilled and reheated. Serve with bitter greens salad or Cole slaw. Corn bread, brown bread from a can (B&M Brown Bread) or sourdough bread go well with chili. I prefer to prepare my chili in a large, cast iron, Dutch oven. Crush some tortilla chips on top for some added crunch. Chopped cilantro is a nice garnish.