Introduction
This is a great recipe for a hearty chili; it is definitely a meal by itself. It is made with coffee, but your guests won’t be able to tell. The coffee accentuates the boldness of the meat and adds a hint of a smoky taste, so you can call coffee the “secret ingredient”. You’ll be admiring the color and nice texture as you let it slow cook. And, if you choose, this chili can have a spicy kick to it; but you can readjust the spice according to your own taste. Keep in mind that this isn’t a true Texas chili (for you chili connossieurs) because it uses black beans, but it’s still great.
Ingredients for the chili: (makes 6-8 medium sized servings)
Marinade:
- 4 cups strongly brewed coffee (I used a French-pressed, dark roasted Kenyan.)
- 4 chopped sundried tomatoes
- 2 cloves garlic minced
- 1 New Mexico or California dried chili pepper (with or without seeds)
- 4 tablespoons chopped red onion
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon cayenne pepper
- dash of salt and pepper
Chili:
- 1 1/2 pounds of sirloin tips
- 1 cup flour
- 1 red onion
- 2 minced cloves garlic
- 2 chopped serrano chili peppers (with or without seeds)
- 1 medium chopped anaheim chili pepper (with or without seeds)
- 1 28 ounce can crushed tomatoes
- 2 15 ounce cans black beans drained and lightly rinsed
- 1 tablespoon of olive oil
- chopped cilantro and grated cheese for garnish
