Recipe: Five-Alarm Trail Drive Chili (using ground beef, ground pork, and coffee)

FIVE-ALARM TRAIL DRIVE CHILI

2 tablespoons bacon drippings or olive oil
2 cups chopped onions
4 garlic cloves, finely chopped
2 to 3 fresh jalapeno peppers, minced (include some or all of the ribs and seeds for maximum fire)
3 tablespoons medium-hot chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound ground beef sirloin
1 pound ground pork
1 (14 1/2 ounce) can beef broth
1 1/4 cups canned crushed tomatoes with added puree
3/4 cup strong brewed coffee, preferably French roast
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (15 1/2 ounce) can dark-red kidney beans, drained and rinsed
2 tablespoons yellow cornmeal
TO SERVE:
Grated Cheddar or Jack cheese, chopped onions, pickled jalapeno slices, diced tomatoes and sour cream as accompaniments

In your nonstick frying pan, melt the bacon drippings over medium heat. Add the onions, garlic jalapenos, chili powder, cumin and oregano. Cover and cook, stirring occasionally, 8 to 10 minutes, or until the onions are golden.

Add the beef and pork. Raise the heat slightly and cook, uncovered, stirring and breaking up the lumps of meat, until it loses its raw color, about 10 minutes longer.

Add the broth, tomatoes, coffee, salt and pepper to the pan. Bring to a simmer. Partially cover and cook, stirring occasionally, until the chili is thickened and flavorful, about 45 minutes.

Stir in the beans and cook for 3 minutes. Sprinkle the cornmeal over the chili. Stir it in and cook until the chili is thick, 2 to 3 minutes. Season with additional salt and pepper to taste. Serve hot with accompaniments as desired.

Servings: 6
Adapted from source: A Man and His Pan by John Boswell