HOW TO MAKE
– 3 Tablespoons olive oil – 2 pounds stewing beef – ¼ cup cornstarch or arrowroot starch or flour, if you're not gluten-free – 1 large onion minced – 2 cloves garlic minced – 5.5 ounce can tomato paste 1 small can – 28 ounce can crushed tomatoes – 15.5-19 ounces kidney beans rinsed and drained 2 cans – 3 cups beef bone broth unsalted – 2 dried bay leaves – ½ teaspoon ground cinnamon – 2 Tablespoons instant coffee grounds – 2 tablespoons unsweetened cocoa – 1 tablespoon honey – 2-4 teaspoons salt – ½-1 teaspoon cayenne pepper – Chili Seasoning – 1 Tablespoon garlic powder – 1 Tablespoon chili powder – 1 Tablespoon cumin – 1 Tablespoon sweet paprika – 1 Tablespoon oregano – 1 teaspoon dried basil – 1 teaspoon dried parsley – ½ teaspoon black pepper
– Drain and rinse whatever beans you use. – Cut the stew meat into bite size, even pieces. – Leftover steak could be repurposed in this chili. – I used a 5 qt. Dutch oven, but use whatever large pot you have. – Don’t forget to make a delicious cornbread, like Grandma’s Buttermilk Cornbread (it really is the most delicious combo!).