Ingredients
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 lb lean ground beef
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1 (14 ounce) can diced tomatoes, with juices
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12 ounces dark beer (not a sweet beer)
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1 cup strong brewed coffee (espresso preferred)
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12 ounces tomato paste
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2 cups beef broth
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1/8 cup packed brown sugar
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3 1/2 tablespoons chili powder
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1 tablespoon cumin seed
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1 tablespoon unsweetened cocoa powder
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1 teaspoon dried oregano
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1 teaspoon ground cayenne pepper
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1 teaspoon ground coriander
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1 teaspoon salt
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3 (15 ounce) cans kidney beans
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2 onions, chopped
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4 fresh hot jalapenos or 4 other chili peppers, chopped fine (with or without seeds to your taste)
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3/4 lb beef steak, in 1 1/2 inch cubes
Instructions
- Heat oil in large Dutch oven or other stewpot over medium heat.
- Cook onions, garlic, ground beef and steak for ten minutes or until meat is well browned and the onions are tender.
- Add the tomatoes, beer, coffee, tomato paste and broth.
- Mix well.
- Add brown sugar, chili powder, cumin, cocoa, oregano, cayenne, coriander, and salt.
- Stir again.
- Add two cans of beans and the chili peppers.
- Reduce heat to low and simmer for 1 1/2 hours or until steak pieces are beginning to fall apart, uncovered.
- This can be done in advance, or even the previous day.
- Before serving, stir in the remaining can of beans.
- Simmer for 30 minutes, and serve.
- Extra-nice served with cornbread, and a dollop of sour cream and shredded cheddar on top.