1 cup dried red beans
1 cup extra-strength coffee
2 tablespoons vegetable oil
1/2 cup chopped onion
3 cloves garlic, finely chopped
2 pounds top sirloin steak, cut into 1/2-inch cubes
1 1/2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon freshly ground pepper
1 can (14 1/2 ounces) tomato puree or crushed peeled tomatoes
1 cup beef broth
Salt to taste
Sour cream for garnish
Grated Monterey Jack cheese for garnish
Cilantro sprigs for garnish.
- In a mixing bowl, cover the
red beans with 3/4 cup coffee. Soak overnight.
- In a deep casserole, heat
1 tablespoon of the oil and saut the onion and garlic over medium
heat until soft, about 10 minutes.
- Set them to one side, add
the remaining tablespoon of oil, and brown the steak cubes.
- Add the remaining 1/4 cup
coffee, spices, and tomatoes to the casserole. Bring to a boil,
stir well, allow to simmer for 10 minutes.
- Add the beef broth and the
drained beans to the casserole and bring to a boil over medium heat.
Reduce the heat and simmer for 1 hour.
- Season with salt.
To serve, ladle the chili into
individual bowls and top with the sour cream, grated cheese, and sprigs
This recipe serves 4 to 6.