Beef and Bean Chili

Ingredients

• 2 whole Large Vadalia Onion
• 4 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 pound Ground Beef
• 1 pound Beef Sirloin, Cubed
• Salt And Pepper
• 1 whole Large Yellow Bell Pepper, Diced
• 6 Tablespoons Tomato Paste, Double Concentrated
• 2 cans (14 Oz. Can) Diced Tomatoes
• 1 can (12 Oz. Can) Dark Lager Beer
• 1 cup Strong Black Coffee
• 1 can (14 Oz. Can) Low Sodium Beef Broth
• ¼ cups Brown Sugar
• 1 Tablespoon Cocoa
• 1 Tablespoon Cumin
• 2 teaspoons Coriander (ground)
• 2 teaspoons Dried Oregano
• 1 teaspoon Cayenne
• 3 cans (15 Oz. Can) Kidney Beans
• 2 whole Large Chipotle Peppers In Adobo Sauce

Preparation Instructions

Sweat onions and garlic in oil in a large Dutch oven or other heavy-bottomed pot. Add meats, salt and pepper and brown. Add all other ingredients; bring to a boil. (For the tomatoes, add beans and juice from one, but drain the other before adding the beans.) Reduce heat and simmer for 2 hours.

Remove from heat and cool to room temperature. Refrigerate overnight before serving.

I love my chili over white rice, topped with shredded jack cheese with either butter crackers or tortilla chips.