Here is a great chili recipe that I concocted. It gets its name from the "secret ingredient", coffee, which is a key ingredient in Redeye Gravy. Placed 2nd in local chili cookoff!

• 2 Tbs. oil
• 2 onions, chopped
• 1-1/2 lbs. ground chuck or round
• 1/4 lb. ground breakfast sausage
• 3 garlic cloves, minced
• 1 (15 oz.) can tomatoes, drained and chopped
• 1 (6 oz.) can tomato paste
• 1 can beer
• 1/2 cup strong black coffee
• 1 can beef bullion
• 3-4 Tbs. chili powder*
• 1 Tbsp. cumin seed, toasted
• 1 Tbs. cocoa powder
• 1 tsp. oregano
• 1 tsp. red pepper or to taste
• 1 tsp. coriander
• salt to taste
• 3 cans kidney or pinto beans
• chopped Jalapeno peppers
• accompaniments

*I use home-grown powdered chiles, Ancho, NM, etc.

In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot and sauté onion, ground beef and garlic. Cook until meat is lightly browned. Drain grease. Add rest of ingredients except jalapenos. Cook for 1-1/2 hr. and then add beans and salt to taste. Simmer for 30 minutes more. Thicken with masa harina mixed with a little water if necessary.

Serve with chopped onions, shredded Monterey Jack cheese, chopped Jalapeno peppers, and Cowpoke Cornbread. (Recipe follows)

COWPOKE CORNBREAD

• 1 cup cornmeal mix
• 1/2 cup self-rising flour
• 1/4 tsp. baking soda
• 1 cup buttermilk (nonfat is OK)
• 1 (8 oz.) can creamed yellow corn
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil
• 1 cup shredded cheddar cheese
• 2-3 chopped jalapenos (or more to taste)
• 1/4 cup chopped onions

Combine dry ingredients, including peppers and cheese; add wet ingredients and mix just until combined. Pour into hot iron skillet or 8" square pan. Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.

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