Black Bean Coffee Chili
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Serves/Makes: 8
Ready in: > 5 hrs
***Marinade***
- 4 cups strongly brewed coffee
- 4 chopped sun-dried 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
- 1 dash salt
- 1 dash pepper
***Chili***
- 1 1/2 pound sirloin tips
- 1 cup flour
- 1 red onion
- 2 cloves garlic, minced
- 2 Serrano 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 tablespoon olive oil
- chopped cilantro for garnish
- 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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