Chili - Sweet And Spicy - cooking recipe

Ingredients

2 tablespoons vegetable oil
16 ounces coarse ground beef
12 ounces sirloin, cubed into 1/4 in. chunks (prime grade is best)
2 medium yellow onions, chopped into 1/4 in. dice
1 shallot, diced fine
2 tablespoons finely chopped garlic
1 red bell pepper, diced 1/4 in
1 green bell pepper, diced 1/4 in
1 cup tomato paste
1/2 teaspoon fine-ground instant espresso
1 cup dark brown sugar
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1/4 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
3 (15 ounce) cans kidney beans
2 cups beef stock
1 (28 ounce) can peeled plum tomatoes, chopped (drained, but reserve juice)
12 ounces dark beer (Guinness recommended)
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped

Preparation

Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.
Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.
Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.
Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.