Hearty Fall Chili - cooking recipe

Ingredients

2 lbs ground beef
5 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground red pepper
3 tablespoons onion powder
2 teaspoons beef base (I find this at the spice section in Costco)
1 cup coffee (brewed)
3 (15 ounce) cans tomato sauce
4 (15 ounce) cans red kidney beans, undrained
1 (4 1/2 ounce) can green chilies, undrained (I puree these in mini- food processor)
1 cup potato flakes (to thicken)

Preparation

Cook first beef and garlic in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 6 ingredients; cook 1 minute. Add tomato sauce, and cook 1 minute. Add remaining ingredients except for the potato flakes. Bring to a boil. Reduce heat to low, and simmer at least 2 hours.
Add potato flakes 1 cup (sometimes 1 1/2 cups is needed) to thicken the pot as needed.