The Chili Recipe

Our chili cookoff yesterday was a rousing success. I always enjoy getting the church family together for any reason, but 42 pots of chili (and some AMAZING desserts) on a cold night was a terrific idea. Thanks to Randy and Karen Mitchell for putting this all together.

Just in case you're interested in trying a different chili recipe this winter, here's my favorite:

Ingredients:
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin or stew meat, cubed
1 (14.5 ounce) can peeled and diced
tomatoes with juice
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth

1/2 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 salt
1 can pinto beans
1 can black beans

IF you like your chili spicy:
4 fresh hot chile peppers, seeded and
chopped
1 teaspoon cayenne pepper

Directions:
1. Heat oil in a large saucepan over medium heat. 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.

2. Add remaining ingredients.

3. Simmer for at least an hour and a half, but the longer, the better.

EVEN BETTER:

3. Put all ingredients in a crock pot, let it cook on low all day.

BETTER STILL:

3. Put all the ingredients together the day before, let the flavors mingle as they sit in the refrigerator overnight. Start cooking them first thing in the morning, let it simmer until supper.