Black Bean Coffee Chili

Chili, Casseroles and Stews.
This hearty chili is a meal in itself. Coffee is the secret ingredient - accentuates the boldness of the meat and adds a hint of a smoky taste. 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. 

Black Bean Coffee Chili


Quantity Ingredients
4 chopped sundried tomatoes
4 cups strongly brewed coffee
2 cloves garlic minced
1 New Mexico or California dried chili pepper (with or without seeds
4 tbsp chopped red onion
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tbsp cayenne pepper
dash of salt and pepper
1 1/2 lb sirloin tips
1 cup flour
1 red onion
2 cloves garlic, minced
2 chili peppers, chopped (with or without seeds)
1 medium anaheim chili pepper, chopped (with or without seeds)
1 can (28 ounce size) crushed tomatoes
2 cans (15 ounce size) black beans drained and lightly rinsed
1 tbsp olive oil
chopped cilantro and grated cheese for garnish


Marinate the sirloin tips in the coffee marinade in the refrigerator for two-hours, stirring occasionally. In a large pot, heat the olive oil and add the floured meat. Let the meat brown.

While the meat is browning, add the onions, garlic and the Anaheim chili pepper (this is a mild pepper). Saute the onions until they wilt.

After the onions have wilted, add the marinade and all the other ingredients to the pot. Adjust the amount of chilies you put into the mixture. If you like spicy chili, add the seeds. If not, delete the seeds.

Let the chili simmer on low for about 3 1/2 hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.

Yield: 6 servings