1/2 to 1 cup water
1/2 tablespoon Worcestershire sauce
dash of chili powder, salt and pepper
1- 1 1/2 pound chuck steak, cubed
1/2 to 1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 (16 oz.) red kidney beans, drained
1 (28 oz.) can whole tomatoes
1 clove garlic, minced
1/4 cup finely chopped parsley
1 tablespoon chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tablespoon brown sugar
Prepare marinade by combing 1 cup of coffee, 1/2 tablespoon Worcestershire sauce, 1/2 to 1 cup water,
dash of chili powder, salt and pepper. Add the beef to marinade and refrigerate for at least two hours. I prepared the marinade right before bed and let the meat marinate all night.
When you are ready to prepare the chili, drain the meat and saute over medium high-heat for about 5-8 minutes, turning meat and stirring constantly. Drain and put in to crock pot.
Saute the onion, garlic and green pepper in oil, starting out with 1/2 tablespoon and adding more if needed. Saute for about five minutes, stirring constantly. Add to crock pot.
Add the drained kidney beans, tomatoes, parsley, chili powder, salt, pepper and brown sugar to the crock pot. Stir well.
Turn the crock pot on low for 6-8 hours, stirring occasionally.
When the chili is done, serve with chopped onion, sour cream and/or grated cheddar cheese, if desired.