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Chili
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| Ingredients | |
| 2 tablespoons | vegetable oil |
| 2 | onions, chopped |
| 3 cloves | garlic, minced |
| 1 pound | ground beef |
| 3/4 pound | beef sirloin, cubed |
| 1 (14.5 ounce) can | peeled and diced tomatoes with juice |
| 1 (12 fluid ounce) can | or bottle dark beer |
| 1 cup | strong brewed coffee |
| 2 (6 ounce) cans | tomato paste |
| 1 (14 ounce) can | beef broth |
| 1/2 cup | packed brown sugar |
| 3 1/2 tablespoons | chili powder |
| 1 tablespoon | cumin seeds |
| 1 tablespoon | unsweetened cocoa powder |
| 1 teaspoon | dried oregano |
| 1 teaspoon | ground cayenne pepper |
| 1 teaspoon | ground coriander |
| 1 teaspoon | salt |
| 4 (15 ounce) cans | kidney beans |
4 fresh hot chile peppers, seeded and chopped
Directions
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.
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