HOT CHILI RECIPE 
Spicy Hot Chili Con Carne - Makes 10 servings.
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Ingredients
2 pound ground meat of your choice
of (beef, turkey, chicken)
3 tablespoons virgin olive oil (for frying meat)
2 tablespoon butter (for frying onions and bell pepper)
1 large onion, chopped then fried
1 red bell pepper, chopped then fried
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon sugar
1 teaspoon instant coffee
7 tablespoon mild chili powder
1 tablespoon ground cumin
1 teaspoon ground oregano
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
6 cup water (1-½ quart)
1 can tomatoes (crushed, pureed, or chopped) 28 oz
2 can tomato sauce, 8 oz each
4 can dark red kidney bean, drained and rinsed, 15 oz. can each
Shredded mild cheddar cheese.
Method
Fry ground beef and ground sausage in 3 tablespoon extra virgin olive oil breaking it up into small chunks until meat is no longer pink, remove from fry pan and set aside. Add 2 tablespoon butter to fry pan and fry chopped onions until transparent in color, remove onions and set aside in another bowl. Next fry chopped red bell pepper until they soften, remove and add to fried onion bowl.
Add 1-½ quart water to a stock pot or a large cooking pot. Turn heat to medium high and heat the water until it starts to steam. Add garlic powder, salt, sugar, coffee, chili powder, ground cumin, ground oregano, red pepper flakes and cayenne red pepper Raise heat and stir well until mixture comes to a boil then reduce heat to a simmer. Add the 28 oz. can tomato and the both cans of 8 oz. each tomato sauce, add the prepared onions and red bell pepper stirring well. Rinse wash the 4 cans of kidney beans after draining by throwing away the packing liquid, add beans to main pot and stir well. Cover pot, simmer for 1 hour or longer adding small amounts of extra water if needed to maintain the level. Finally add the cooked meat, stir well and simmer another 1 hour.
Serve hot after sprinkling each serving with shredded mild cheddar cheese.
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