Tom's Black Bean Coffee Chili
alt.cooking-chien/Mary the Coffee Queen/2000
Makes 6-8 medium sized servings

Marinade:
4 cups strongly brewed coffee (I used a French-pressed, dark roasted Kenyan.)
4 chopped sundried tomatoes
2 cloves garlic minced
1 New Mexico or California dried chili pepper (with or without seeds)
4 tablespoons chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon cayenne pepper
dash of salt and pepper

Chili:
1 1/2 pounds of sirloin tips
1 cup flour
1 red onion
2 minced cloves garlic
2 chopped serrano chili peppers (with or without seeds)
1 medium chopped anaheim chili pepper (with or without seeds)
1 28 ounce can crushed tomatoes
2 15 ounce cans black beans drained and lightly rinsed
1 tablespoon of olive oil
chopped cilantro and grated cheese for garnish

Marinate the sirloin tips in the coffee marinade in the refrigerator for two hours, stirring occasionally

In a large pot, heat the olive oil and add the floured meat. Let the meat brown. While the meat is browning, add the onions, garlic and the anaheim chili pepper (this is a mild pepper). Saute the onions until they wilt.

After the onions have wilted, add the marinade and all the other ingredients to the pot. Adjust the amount of chilis you put into the mixture. If you like spicy chili, add the seeds. If not, delete the seeds. Let the chili simmer on low for about 3 1/2 hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.