Best Chili Youíll Ever Eat!
Submitted by Holly MacIntosh (Dundee, Cape Breton)

2 onion, chopped
3 cloves garlic, minced
2 lbs lean ground beef
1 28 oz can diced tomatoes, with juices
12 ounces dark beer (I use Fullerís London Porter)
1 cup brewed espresso (strong brewed coffee will work)
2 (5.5 oz) cans tomato paste
2 cups beef broth
1/4 cup brown sugar
3 Ĺ tablespoons chili powder
1 tablespoon cumin seed
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon crushed chilli peppers
1 teaspoon ground coriander
2 teaspoons salt
3 cans kidney beans, drained (I use the Chili Style Kidney Beans found at Sobeys)
1 yellow pepper, chopped
1 orange pepper, chopped
2 cans mushrooms slices, drained

Cook onions, garlic and meat until brown. Add to slow cooker. Add all other ingredients, except beans and stir very well. Add beans and mix gently. Cook on low for 7 -8 hours.

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