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Coffee gives this chili recipe an added zing -- but your family won't be able to tell why.

• 1 cup dried red beans
• 1 cup extra-strength coffee
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2 pounds sirloin steak, cut into 1/2 inch cubes
• 11/2 tablespoons chili powder
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 can (141/2 ounce) tomato puree or crushed, peeled tomatoes
• 1 cup beef broth
• Salt to taste
• Grated cheese, sour cream and cilantro sprigs for garnish

In a mixing bowl, cover the red beans with 3/4 cup coffee. Soak overnight.

In a deep casserole, heat 1 tablespoon of oil and saute onion and garlic over medium heat until soft, about 10 minutes. Set to one side, add the remaining tablespoon of oil, and brown the steak cubes.

Add the remaining  1/4 cup of coffee, spices and tomatoes to the casserole. Bring to a boil, stir well, allow to simmer for 10 minutes. Add the beef broth and the drained beans to the casserole and bring to a boil over medium heat. Reduce the heat and simmer for 1 hour. Season with salt.

To serve, ladle the chili into individual bowls and top with the sour cream, grated cheese and sprigs of cilantro.

Serves 4 to 6.

-- The Roast & Post Coffee Company