Jon's Chili

• 2 Tbs Oil (Vegetable, Olive, or Peanut)
• 2 Onions, chopped
• 3 Garlic cloves, diced
• 1 lbs Ground Beef
• 1 lbs Beef Sirloin, cubed
• 14.5oz can Diced Tomato
• 12oz Dark Beer (Oatmeal Stout, Amber Bock, etc)
• 2 cups Coffee
• 14oz beef broth (or 2-3 beef boullion cubes)
• 4 Tbs Chili Powder (see Notes below)
• 2 Tbs Paprika
• 2 Tbs Cocoa Powder
• 1 Tbs Miso Paste
• 2 Tbs Worchestershire Sauce
• 2 tsp Black Pepper
• 2 tsp Cumin
• 1 tsp Oregano
• 2 tsp Coriander
• 2 tsp Garlic Salt
• 60oz Kidney Beans (drained)
• Cayenne pepper (to taste, be careful)
  

Pulse beef sirloin cubes in food processor. 1 second pulses, 6-10 pulses. Makes a chunky shredded beef consistency.

Brown ground beef & chunky-shredded sirloin. Drain and place in stew pot.
While browning, add additional Black Pepper, Garlic Salt & Worchestershire Sauce to taste.

Dump everything else in the stew pot. Bring to near boil, reduce to simmer. Simmer for at least 30-60 minutes.

It's better the next day as leftovers, as the spices have had a chance to mellow and blend.
Cindy likes it over noodles - but I'd call that a Polish Goulash and not Chili...


Notes:
Chili Powder
(based on an Alton Brown recipe)
http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html

• 3 ancho chiles, stemmed, seeded and sliced
• 3 pasilla chiles, stemmed, seeded and sliced
• 3 dried arbol chiles, stemmed, seeded and sliced
• 2 tablespoons whole cumin seeds
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.