Chili with a Coffee Kick

Ingredients:
1 cup dried red beans 
1 cup extra-strength Peace Coffee
2 tablespoons vegetable oil 
1/2 cup chopped onion
3 cloves garlic, finely chopped 
2 lbs top round or sirloin, cut into ½ inch cubes
1 1/2 tablespoon chili powder 
1 teaspoon dried oregano
1 teaspoon dried thyme 
1 teaspoon ground cumin
1 teaspoon freshly ground pepper 
1 can (14 1/2 ozs) tomato puree or crushed tomatoes
1 cup beef broth salt to taste
sour cream and grated cheese and cilantro sprigs for garnish

Directions:
In a mixing bowl, cover the red beans with ¾ cup coffee. Soak overnight.

In a deep casserole, heat 1 tablespoon of oil and saute 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 of 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, top with the sour cream, grated cheese and sprigs of cilantro.

Serves 4 to 6

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