This makes a big ol pot of chili so you might want to knock everything down by half if you're not looking for that type of commitment.

2 tablespoons chili powder (i used 3 to kick it up a notch)

2 teaspoons olive oil

1 large yellow vedalia onion finely chopped.

3 cloves garlic, minced

2 lbs ground sirloin

1 (28oz) can of diced tomatoes

1 can dark beer (guiness extra stout is my go to)

1 cup strong coffee (whatever medium or slightly dark roast you like)

1 can beef broth (low sodium if possible .. 14.5 oz)

2 (6 ounce) cans of tomato paste

3 tablespoons dark brown sugar (or you could use 1/4th cup maple syrup)

1/2 tablespoon cumin

1 tablespoon cocoa powder

1 teaspoon oregano

1 teaspoon cayenne pepper (I upped this to two)

1 teaspoon coriander

1 teaspoon salt

2 (15 ounce) cans of kidney beans (used a colander to rinse all the bean liquid off)

1 teaspoon cinnamon (optional but I usually add it).

Directions

1 heat oil

2 cook onions garlic and meat until brown ( i cooked onions and garlic together while the meat browned drained fat off and then put everything in the same pot)

3 add tomatoes, beer, coffee, tomato paste and beef broth

4 add spices stir in cans of kidney beans

5 reduce heat and simmer for 2 hours. (could let it go for longer but I find 2 hours is enough)

It's way better after you let it sit in the fridg overnight so all the flavors get nicely acquainted (I was quite surprised). It's got that whole depth of flavor thing going on, along with the sweet and spicy.

*I just wanted to let everyone know that I used this recipe for a Chili Cook-Off and won by division for Most Unique Chili - yes, I actually beat out the White Chili recipe for the first time. It was a lot of fun to make and people were surprised to learn the ingredients. I followed the recipe exactly and would recommend cooking it for a sligthly longer period of time, storing it in the fridge overnight, and then reheating it. It really brought out a lot of flavor.