Octoberfest chili

Some friends from church have a get-together at their house every October. They invite everyone in the church to come to their house to enjoy the (very) rural property, to go on a hayride (hay wagon pulled by their tractor), and to share everyone's favorite chili recipes. It's a lot of fun and we look forward to this event each year.

I have earned a reputation for bringing the hotter chili dishes each year, but this year the base recipe I have always used was not available. So I searched for another recipe and found a very unique one that I hope is not too much of a departure from my normal version.

This one contains some ingredients that I have never used in chili before, so it interested me simply by its uniqueness. We'll see how it tastes after it is warmed up tomorrow, but for now it is waiting overnight in the refrigerator (always a good flavor enhancer for chili). When it finished simmering for an hour and a half, I tasted it and it was quite good. Here's the recipe—I'll let you know tomorrow how folks responded to it.

Octoberfest Chili

Ingredients

2 teaspoons oil 2 onions, chopped 3 cloves garlic, minced 1 lb lean ground beef 3/4 lb beef sirloin, cubed 1 (14 1/2 ounce) can diced tomatoes 1 can dark beer 1 cup strong coffee 2 (6 ounce) cans tomato paste 1 can beef broth

1/2 cup brown sugar 3 1/2 tablespoons chili sauce 1 tablespoon cumin 1 tablespoon cocoa 1 teaspoon oregano 1 teaspoon cayenne 1 teaspoon coriander 1 teaspoon salt 4 (15 ounce) cans kidney beans 4 habanero peppers, chopped

Directions

Heat oil. Cook onions, garlic and meat until brown. Add tomatoes, beer, coffee, tomato paste and beef broth. Add spices Stir in 2 cans of kidney beans and habanero peppers. Reduce heat and simmer for 1 1/2 hours. Refrigerate overnight Add 2 remaining cans of kidney beans and simmer for another 30 minutes.