WHIDBEY ISLAND CHILI THE BEST EVER ENJOY DAN:

THE BEST WHIDBEY ISLAND CHILI YOU EVER TASTED by CHEF DAN:

Serve 10-12

INGREDIENTS:

1 tablespoon olive oil

4 onions, chopped

5 garlic cloves, minced

2 pounds beef sirloin, cut into 1” cubes

2 (14.5 Oz) cans diced tomatoes

2 (6 Oz) cans tomato paste

1 can dark beer

3 tablespoon instant coffee

2 cups beef broth

3 tablespoon molasses

2 tablespoons Sriracha chili sauce

1 tablespoon EACH cumin, cocoa, Herbs and de Provence,

2 teaspoon cayenne

1 teaspoon salt

4 (15 Oz) cans kidney beans

2 chili jalapenos peppers, chopped

DIRECTIONS:

1.   In a Stock-pot heat oil over medium-high heat and when sizzling.

2.   Add onion, garlic, and meat and sauté until meat is browned, 5 minutes.

3.   Add tomatoes, beer, coffee, tomatoes paste, and beef broth.

4.   Add spices cocoa, molasses, salt and herbs.

5.   Stir in 2 cans kidney beans and jalapenos peppers.

6.   Reduce heat and simmer for 1-1/2-hours.

7.   Add 2 reaming kidney beans and simmer for 30 minutes.

8.   Serve with noodles or sour cream.

ENJOY DAN:                 (BON-APPETITE!!)