Chili with Coffee and Cocoa

Ingredients

• vegetable oil (2 tablespoons)
• onions, chopped (2)
• cloves garlic, minced (3)
• ground beef (1 lb)
• beef sirloin, cubed (3/4 lb)
• 14.5 ounce/428 mL can peeled and diced tomatoes with juice (1)
• strong brewed coffee (1 cup)
• 6 ounce/177 mL cans tomato paste (2)
• 14 ounce/420 mL can beef broth (1)
• packed brown sugar (1/2 cup)
• chili powder (3 1/2 tablespoons)
• cumin seeds (1 tablespoon)
• unsweetened cocoa powder (1 tablespoon)
• dried oregano (1 teaspoon)
• ground cayenne pepper (1 teaspoon)
• ground coriander (1 teaspoon)
• salt (1 teaspoon)
• 15 ounce/443 mL cans kidney beans (4)

Instructions

1. Heat oil in a large saucepan over medium heat.
2. 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.
3. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth.
4. 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.
5. Reduce heat to low, and simmer for 1 1/2 hours.
6. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.