Serves 4 to 6


1 cup dried red beans 1 cup extra-strength coffee
2 tblsp vegetable oil ½ cup chopped onion
3 cloves garlic, finely chopped 2 lbs top sirloin steak, cut into ½ inch cubes
1 ½ tblsp chilli powder 1 tsp dried oregano
1 tsp dried thyme 1 tsp ground cumin
1 tsp freshly ground pepper 1 can (14 ½ oz) tomato puree or crushed peeled tomatoes
1 cup beef broth salt to taste
sour cream for garnish grated cheese for garnish
cilantro sprigs for garnish

In a mixing bowl, cover the red beans with ¾ cup coffee. Soak overnight.

In a deep casserole, heat 1 tablespoon of oil and sate the onion and garlic over medium heat until soft, about 10 minutes. Set them to one side, add the remaining tablespoon of oil, and brown the steak cubes.

Add the remaining ¼ cup of coffee, spices and tomatoes to the casserole. Bring to a boil, stir well, allow to simmer for 10 minutes. Add the beef broth and the drained beans to the casserole and bring to a boil over medium heat. Reduce the heat and simmer for 1 hour. Season with salt.

To serve, ladle the chilli into individual bowls and top with the sour cream, grated cheese and sprigs of cilantro.