A couple of shots of espresso really kicks up this chili recipe. Perfect to take the chill off a cold winter's night! Our webkeeper, Don Kruger, substitutes emu meat for the beef for a truly tasty concoction.

1 cup dried red beans
2 shots of espresso
1/3 cup of water
2 Tbsp vegetable oil
1/2 cup chopped onion
3 cloves garlic, finely chopped
2 lbs top sirloin steak, cut into 1/2-inch cubes
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground cumin
1 tsp freshly ground black pepper
1 can (14 1/2 oz.) tomato puree or crushed peeled tomatoes
1 cup beef broth
Salt to taste
1 1/2 Tbsp chili powder (more or less as desired)
Sour cream for garnish
Grated Monterey jack cheese for garnish
Cilantro springs for garnish

Directions

In a mixing bowl, cover the red beans with espresso and 1/3 cup of water. Soak overnight. Drain.

In a sturdy pot or dutch oven, heat 1 tablespoon of the oil and sauté onion and garlic over medium heat until soft, about 10 minutes. Set them aside add the remaining tablespoon of oil, and brown the steak cubes.

Add oregano, thyme, cumin, pepper and tomatoes to the pot. Bring to a boil, stir well, and allow to simmer for 10 minutes.

Add the beef broth and the drained beans to the pot and bring to a boil over medium heat.

Reduce the heat and simmer for 1 hour. Season with salt and chili powder to taste (after all, you know best how hot you like it!).

Serve in individual bowls and top with sour cream, grated Monterey jack cheese, and springs of cilantro.

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