I think I’m going to try this one as soon as possible!

Adapted from a Van Houtte Café recipe. Get lean ground pork if you can.

INGREDIENTS
1 tbsp oil
1 lb (450 g) lean ground beef
1/2 lb (225 g) ground pork
1 onion, chopped
1 each: red bell pepper, green bell pepper, seeded, chopped
1 large jalapeño pepper, seeded, minced
3 large cloves garlic, minced
1/4 cup chili powder
1 tbsp each: dried oregano, ground cumin
1 tsp or more salt
1/2 tsp cinnamon
1/4 tsp cayenne
2 bay leaves
Two 28 oz (796 mL) cans diced plum tomatoes
1-1/2 cups brewed, dark roast coffee
2 tbsp cider vinegar
19 oz (540 mL) can kidney beans, rinsed, drained
1/4 cup chopped cilantro

TOPPINGS:
Shredded cheddar to taste
Chopped avocado to taste
Sour cream to taste
Hot sauce to taste

Heat oil in large, wide pan over medium heat until shimmering. Add beef and pork. Cook, stirring occasionally to break up, until meat starts to brown, about 5 minutes.

Stir in onion, peppers, garlic, chili powder, oregano, cumin, 1 teaspoon salt, cinnamon, cayenne and bay leaves. Cook, stirring frequently, until vegetables soften, about 5 minutes.

Stir in tomatoes and their juices, coffee and vinegar. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, about 1 hour.

Stir in beans. Cook 30 minutes.

Remove from heat. Discard bay leaves. Stir in cilantro. Adjust salt. Serve with toppings.

Makes about 10 cups.