Chili

Featured in the Honolulu Star-Advertiser on February 20, 2019.

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Ingredients:

Chili

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

Directions:

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until meat is well browned and onions are tender.

Mix in the diced tomatoes with juice, coffee, tomato paste and beef broth. 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. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 1 remaining can of beans, and simmer for another 30 minutes. Serves 8.

Approximate Nutrient Analysis per serving:
480 calories, 17 g fat, 5 g saturated fat, 65 mg cholesterol, 1550 mg sodium, 50 g carbohydrate, 13 g fiber, 19 g sugar, 31 g protein

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