|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|
|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