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Madras Chili
1 cup extra-strength coffee 2 - 4 tablespoons olive oil 1/2 to 1 cup chopped onion 3 cloves garlic, finely chopped 2 pounds top sirloin steak, cut into 1/2" cubes 1 1/2 tablespoons of your favorite chili powder or crushed chilies 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon ground cumin 1 teaspoon freshly ground pepper 1 can (14 ½ ounces) tomato puree or crushed peeled tomatoes 1 cup beef broth Sea Salt to taste Garnish with sour cream, cheese of your choice, grated and Cilantro! In a mixing bowl, cover the red beans with 3/4 cup coffee. Soak overnight. In a deep stove top casserole/heavy pan, heat 1 - 2 tablespoons of the oil and sauté the onion and garlic over medium heat until soft, about 8 minutes. Set them to one side, add the remaining oil and brown the steak cubes. Add the remaining 1/4 cup coffee, spices and tomatoes to the casserole/pan. Bring to boil, stir well, and allow to simmer for 10 minutes. Add the beef broth and the drained beans to the casserole/pan 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 and top with sour cream, cheese and cilantro. Ole! Serves 4 to 6 Submitted by: |