Ingredients
3 pounds lean ground beef
4 Tbsp Mexican Mix
4 whole garlic cloves, minced
3 (14.5oz ) cans peeled whole tomatoes, drained
2 tablespoons olive oil
3 (14oz) cans of red beans ( or beans of your choice), rinsed and drained
1 large onion, diced
6 ounces meaty bacon, diced (1 cup)**
6 cups beef stock
½ cup red wine
2 cups brewed coffee
8 cilantro sprigs, coarsely chopped
Salt to taste
Directions
In a large thick bottomed large pot, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and Mexican Mix and cook, stirring, for 2 minutes. Add the stock, wine, coffee, cilantro, green pepper, and tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.
