The Marlboro Award-Winning Spicy Chili

• 3 tablespoons olive oil
• 2 tablespoons red chili pepper flakes
• 1 tablespoon cumin powder
• 1 tablespoon chili powder
• 1 tablespoon coriander
• 2 tablespoons paprika
• 1 lb coarsely ground sirloin (It must be ground sirloin, not ground beef, I grind my sirloin on the food processer)
• 1 x-large onion, chopped
• 3 tablespoons minced garlic
• 2 (28 ounce) cans Mexican-style stewed tomatoes
• 1 1/2 cups canned red kidney beans, drained (or more if desired)
• 1 cup chopped black olives
• 1/2 cup black coffee
• 1/2 - 1 cup red wine
• 4 tablespoons chopped fresh cilantro
• 2 scallions, sliced
• 6 drops liquid smoke
• hot sauce

1. In a heavy-bottom stock pot, brown chili flakes, cumin, chili powder, coriander and paprika in olive oil, to release the flavor and aroma.
2. Add the ground sirloin, onions and garlic; brown.
3. Add all other ingredients.
4. Simmer for 2-3 hours.

olive oil, red chili pepper, cumin powder, chili powder, coriander, paprika, ground sirloin, onion, garlic, tomatoes, kidney beans, black olives, black coffee, red wine, fresh cilantro, scallions, liquid smoke, hot sauce

Taken from www.food.com/recipe/the-marlboro-award-winning-spicy-chili-77395 (may not work)