Chili Con Nikki (With Brisket, Coffee & Chocolate)

• 3 pounds beef brisket, trimmed and sliced into 1 inch thick pieces
• 1 cup good coffee
• good pour of olive oil
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon coriander seed
• 2 red onions, peeled and diced
• 3-4 fresh chiles (small green ones are good)
• 2-3 cinnamon sticks
• 4 gloves of garlic, crushed
• 1 28 oz can chopped tomatoes
• 2 tablespoons brown sugar
• 2-3 ounces dark chocolate
• 1 red pepper seeded and chopped
• 1 yellow pepper seeded and chopped
• 1 can beans (kidney, butter or pinto) drained
• sour cream
• chopped parsley or coriander

1. Make coffee. Put oil in large casserole pot (with lid) and gently heat on low. Add cumin, paprika, oregano, coriander seed and onions. Fry for 10 minutes, until the onions soften. Seed and chop your fresh chiles and add to onions and spices.
2. Add the meat and stir well to coat with onion and spices, and then add cinnamon sticks, garlic, salt and pepper, coffee, tomatoes, brown sugar and chocolate. Cover casserole dish with lid and simmer for about 3 1/2 hours, stirring occasionally.
3. After a few hours break up the meat and pull it apart using a fork. Add the chopped peppers and beans. Leave to simmer for 30 minutes with the lid off until the meat is completely falling apart and delicious. If mixture gets too dry, add a little beef stock. If too runny, leave it to cook a bit longer until the liquid reduces.
4. Ideally leave in fridge overnight, bring back to room temperature and heat through before serving. Sprinkle with fresh herbs and serve with rice, corn chips, corn bread and sour cream. Beer and Tequila optional!

beef brisket, coffee, pour of olive oil, ground cumin, paprika, oregano, coriander seed, red onions, fresh chiles, cinnamon, garlic, tomatoes, brown sugar, chocolate, red pepper, yellow pepper, beans, sour cream, parsley

Taken from food52.com/recipes/15982-chili-con-nikki-with-brisket-coffee-chocolate (may not work)