• 4 cups strongly brewed New England Coffee
• 4 chopped sun dried tomatoes
• 2 cloves garlic, minced
• 1 New Mexico or California dried chili pepper (with or without seeds)
• 4 tablespoons chopped red onion
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon cayenne pepper
• dash of salt and pepper

• 1 1/2 lbs of sirloin tips
• 1 cup flour
• 1 red onion
• 2 cloves garlic, minced
• 2 chopped Serrano chili peppers (with or without seeds)
• 1 medium chopped Anaheim chili pepper (with our without seeds)
• 1 – 28 ounce can crushed tomatoes
• 2 – 15 ounce cans black beans drained and lightly rinsed
• 1 tablespoon olive oil
• Chopped cilantro and grated cheese for garnish

Combine marinade ingredients. Chop the sirloin tips into square inch pieces and marinate in the coffee marinade for two hours, stirring occasionally. Flour the meat. In a large pot, heat the olive oil and add the floured meat. Let the meat brown. While the meat is browning, add the onions, garlic and the Anaheim chili pepper. Saute the onions until they wilt.

After the onions have wilted, add the marinade and all the other ingredients to the pot. Adjust the amount of chilis you put into the mixture. If you like spicy chili, add the seeds. If not, omit the seeds. Let the chili simmer on low for about 3 ½ hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.

Serve with a generous helping of grated cheese and chopped cilantro.