Sooz's Rich and Smoky Chili Con Carne

My family and friends all love this chili. It is really meaty, and the meat is SO tender it just falls apart. The slightly sweet, rich flavor of this chili gets even better on the second day and you don't taste the individual ingredients like the coffee or the cocoa... just the deliciousness of the chili. I usually make this to eat during big football games and traditionally on Halloween Eve as although it takes a while to make, it does not require a lot of attention. You can make it with or without beans depending on how you like your Chili Con Carne. Sometimes I make cornbread for this, but I usually serve it with flour tortillas I buy from the little Mexican Market in my town and toppings like chopped onion, shredded cheese and sour cream.

• Ready In: 3 hrs
• Serves: 10

Ingredients

• 1⁄4 cup  oil
• 1  lb beef brisket, cubed (or beef sirloin)
• 1  lb lean ground beef
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon pepper
• 1  onion, chopped
• 2  garlic cloves, chopped
• 2  cups beef broth
• 1 (12 ounce) bottle beer (a good dark beer... I use Negra Modelo)
• 1  cup  strong brewed coffee
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 3  tablespoons chili powder
• 1  teaspoon ground cumin
• 1  teaspoon  coriander
• 2  tablespoons brown sugar
• 2  teaspoons  unsweetened cocoa powder
• 1⁄4 teaspoon cayenne pepper (or more depending on taste)
• 1  teaspoon  smoked paprika (you can use regular but you won't get that smoky flavor)
• 1 (4 ounce) can  of chopped green chilies
• 1  anaheim chili, seeded and chopped (more if you like spicier chili or you can use jalapenos too. I use the roasted anaheims I buy at the)
• 1 (29 ounce) can pinto beans (Optional but I use them)

Directions

1. Heat oil in Dutch oven. Sprinkle beef with, salt and pepper and brown in oil.
2. Add onions and garlic and cook until onions are tender.
3. Add beef broth, beer, coffee, crushed tomatoes, tomato paste and blend well.
4. Stir in chili powder, cumin, coriander, brown sugar, cocoa powder, cayenne pepper, and paprika.
5. Mix in the chopped green chilies and anaheim pepper.
6. Bring to a boil, reduce heat, cover and simmer for at least 2 hours stirring occasionally to make sure it does not stick to the bottom of the pan.
7. Add beans if desired and simmer for an additional 30 minutes.
8. Serve hot with onions, shredded cheese, and sour cream on top and with flour tortillas for scooping and dipping.