Beef And Bean Chili

• 2 whole Large Vadalia Onion
• 4 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 pound Ground Beef
• 1 pound Beef Sirloin, Cubed
• Salt And Pepper
• 1 whole Large Yellow Bell Pepper, Diced
• 6 Tablespoons Tomato Paste, Double Concentrated
• 2 cans (14 Oz. Can) Diced Tomatoes
• 1 can (12 Oz. Can) Dark Lager Beer
• 1 cup Strong Black Coffee
• 1 can (14 Oz. Can) Low Sodium Beef Broth
• 1/4 cups Brown Sugar
• 1 Tablespoon Cocoa
• 1 Tablespoon Cumin
• 2 teaspoons Coriander (ground)
• 2 teaspoons Dried Oregano
• 1 teaspoon Cayenne
• 3 cans (15 Oz. Can) Kidney Beans
• 2 whole Large Chipotle Peppers In Adobo Sauce

1. Sweat onions and garlic in oil in a large Dutch oven or other heavy-bottomed pot. Add meats, salt and pepper and brown. Add all other ingredients; bring to a boil. (For the tomatoes, add beans and juice from one, but drain the other before adding the beans.) Reduce heat and simmer for 2 hours.
2. Remove from heat and cool to room temperature. Refrigerate overnight before serving.
3. I love my chili over white rice, topped with shredded jack cheese with either butter crackers or tortilla chips.

onion, garlic, olive oil, ground beef, beef sirloin, salt, yellow bell pepper, tomato paste, tomatoes, lager, black coffee, ubc, cocoa, cumin, coriander, oregano, cayenne, kidney beans, peppers

Taken from tastykitchen.com/recipes/soups/beef-and-bean-chili/ (may not work)