Ingredients
3/4 pound beef sirloin tip steak, cubed2 tablespoons canola oil1 pound ground beef2 medium onions, chopped3 garlic cloves, minced4 cans (16 ounces each) kidney beans, rinsed and drained3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained2 cans (6 ounces each) tomato paste1 can (12 ounces) root beer1 cup strong brewed coffee1 cup beef broth2 jalapeno peppers, seeded and chopped1/4 cup packed brown sugar3 tablespoons chili powder1 tablespoon ground cumin1 tablespoon baking cocoa1 teaspoon garlic salt1 teaspoon cayenne pepper1 teaspoon Creole seasoning1 teaspoon dried oregano
Preparation
In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain.
Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.
