Chili with Coffee

It's hard to beat a good bowl of chili on a cold winter night, but this one is great any time of the year. Serve in large soup mugs or pour over wedges of cornbread and sprinkle with shredded cheese.

Recipe Ingredients:

1 pound ground beef
Salt and ground black pepper to taste
1/2 cup strong-brewed coffee
2 teaspoons chili powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 cloves garlic, finely minced
1/2 cup diced onion
1 (14.5-ounce) can peeled, crushed tomatoes
2 (14.5-ounce) cans kidney beans, drained
1 teaspoon dried thyme, crushed
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
1 cup beef broth

Cooking Directions:

1. In a large saucepan, cook and crumble ground beef until no longer pink; drain and season with salt and pepper to taste.
2. Add remaining ingredients, bring to a boil; reduce heat to low. Cook uncovered for 40 to 45 minutes or until desired thickness is reached.

Makes 6 servings.