This is a delicious way to use left-over coffee and keep warm on a cold January afternoon!

Ingredients:

Marinade:

1 cup warm or cold coffee
1/2 to 1 cup water
1/2 tablespoon Worcestershire sauce
dash of chili powder, salt and pepper

Chili:
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

Serve with chopped onion, sour cream and/or grated cheddar cheese, if desired.

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

Add the drained kidney beans, tomatoes, parsley, chili powder, salt, pepper and brown sugar to the crock pot. Stir well.

Step 5:

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.