Chili

By surethingjoemayo

Ingredients

• to to to serve it with some really sharp cheddar cheese shredded on top. My husband also likes to wrap it in a huge burrito tortilla w/ cheddar cheese, sliced grilled chicken, and Mexican crema for a kind of southwestern chili burrito.
• 2 2 2 T vegetable oil
• 2 2 2 onions, chopped
• 1 1 1 lb ground beef
• 1 1 1 lb beef sirloin, cubed
• 1 1 1 (14.5 oz) can peeled and diced tomatoes with juice
• 1 1 1 bottle dark beer (lighter beer will do in a pinch)
• 1 1 1 cup brewed coffee
• 2 2 2 (6 oz) cans tomato paste
• 1 1 1 (14 oz) can beef broth
• 2 2 2 T brown sugar
• 3 3 2 T chili powder (I sometimes add a teaspoon or 2 more)
• 1 1 1 T cumin seeds
• 1 1 1 T unsweetened cocoa powder
• 1 1 1 t dried oregano
• 1 1 1 t cayenne pepper
• 1 1 1 t ground coriander
• 1 1 1 t salt
• 2 2 2 (15 oz) cans kidney beans, drained
• 2 2 2 (15 oz) cans black beans, drained
• As far as covering the pot, I just kind of eyeball it. I usually don't cover it unless it seems like it's cooking down way too much. It really depends a lot on the heat that your low setting produces. Just keep an eye on it!

Preparation

Step 1

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