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Redeye Chili


2 TBS oil
2 med onions, chopped
1 1/2 lbs grnd chuck or round
1/4 lb grnd breakfast sausage
3 garlic cloves, minced
1 (15 oz.) can Rotel tomatoes
   and green chiles, drained and
1 (8 oz.) can tomato sauce
1/2 cup strong black coffee
1 (10 oz.) can beef bullion (or just
   use water with a bullion cube)
3-4 Tbs. chili powder
1 tsp cumin
1 tsp oregano
1 tsp red pepper or to taste
1/4 tsp cinnamon (optional)
salt to taste
1 can pinto beans. rinsed
1 can black beans, rinsed

Brown the sausage in a small skillet, then drain and reserve.

Pour oil into a large stockpot and sauté the onion, grnd beef, and garlic.

Cook until the beef is lightly browned, then drain away the grease.

Add the rest of ingredients, including more water if necessary.

Cook for 1-1/2 hours, then add the beans and salt to taste.

Simmer for 30 more minutes.

Thicken with masa harina mixed with a little water if necessary.

Serve with shredded Monterey Jack cheese, chopped onions, chopped jalapeno peppers, and tortilla chips or cornbread.

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