2-3 teaspoons peanut or other neutral oil
2 onions, chopped (yellow or Vidalia)
3-4 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar or molasses
3 1/2 tablespoons chili sauce
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 oz) can of whole kernel corn
4 chili peppers, chopped or serrano if you like more heat
Heat oil. Cook onions, garlic and meat until brown.
Add tomatoes, beer, coffee, tomato paste and beef broth.
Add spices Stir in 2 cans of kidney beans and peppers.
Reduce heat, cover and simmer for 1 1/2 hours.
Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
If you like a thicker chili and have masa flour, you can add 1/4 cup mixed with water to form a paste consistency. Add to chili an stir well to mix.
This dish goes well with cornbread or B&M Brown Bread (the kind in a can).