[ SEA-GHOST MINI SHELL]

<h1>Chilli Con Carne</h1>
<p>Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.
<p>Per serving: 314 calories, 12g total fat (4.8g saturated fat), 33g protein, 19g carbohydrate, 4g fibre,
120mg cholesterol, 534mg sodium

<p>Preparation time: 20 min
<p>Cooking time: 120 min
<p>Yield: 8

<h1>Ingredients</h1>
<ul>
<li> 2 tablespoons vegetable oil
<li> 2 onions, chopped
<li> 3 cloves garlic, minced
<li> 1 pound ground beef
<li> 3/4 pound beef sirloin, cubed (optional)
<li> 1 (14.5 ounce) can peeled and diced tomatoes with juice
<li> 1 (12 fluid ounce) can or bottle dark beer
<li> 1 cup strong brewed coffee
<li> 2 (6 ounce) cans tomato paste
<li> 1 (14 ounce) can beef broth
<li> 1/2 cup packed brown sugar
<li> 3 1/2 tablespoons chili powder
<li> 1 tablespoon cumin seeds
<li> 1 tablespoon unsweetened cocoa powder
<li> 1 teaspoon dried oregano
<li> 1 teaspoon ground cayenne pepper
<li>1 teaspoon ground coriander
<li> 1 teaspoon salt
<li> 4 (15 ounce) cans kidney beans
<li> 4 fresh hot chile peppers, seeded and chopped
</ul>
<br>

<h1>Directions</h1>

<p>Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
<p>Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. 
<p>Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. 
<p>Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.