The Best Chili You Will Ever Taste

Each year, I make Turkey Chili the Saturday after Thanksgiving. My Mother says she looks forward to it all year long. This year, I did not cook a turkey--gasp!--so I didn't have any leftover. But I did make chili.

This is a recipe I have adapted, only slightly, from recipezaar.com recipe #73166 by the same title. The person who submitted the recipe states that she doesn't know the origin of it. It is very unusual and complex in flavor and we love it. Sometimes I serve it with Fritos and cheddar cheese; other times sour cream and cornbread. I've served it over rice, and turned it into both nachos and tamale pie.

The Best Chili You Will Ever Taste
2 tsp. olive oil
2 onions, chopped
1 lb. ground sirloin
3/4 lb. cubed sirloin
One 14 1/2 oz. can diced tomatoes
12 oz. dark beer
1 cup strong coffee
12 oz. tomato paste
1 can beef broth
3 cloves garlic, minced
2 Tbsp. brown sugar
1/4 cup chili sauce
1 Tbsp. cumin
1 Tbsp. cocoa
1 tsp. oregano
1 tsp. cayenne
1 tsp. corriander
1 tsp. salt
4 chili peppers, chopped
3 cans beans, such as kidney, black, pinto, rinsed and drained

Heat oil in large heavy pot and brown the meat and onions very well. Add the tomatoes, beer, coffee, tomato paste, and beef broth and stir until well blended. Add the sugar, garlic, spices, and peppers. Reduce heat and simmer for 1 1/2 hours. Add the beans and simmer for 30 minutes more.