Chili with a touch of something different...

Be diligent with seasoning with salt and pepper each step of the way. You are building flavor, layer by layer, and adding salt and pepper at the end just won't cut it.

Cooking the chili low and slow will produce tender, sumptuous meat from a tough cut of beef.

• Beef and Kahlúa Chili
• 3 T canola oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1.5 lbs chuck steak, trimmed of excess fat and cubed
• 1 green bell pepper, diced
• 3 T chili powder
• 1 T ground cumin
• 1 tsp dried marjoram
• 1 tsp cayenne pepper
• 3 (15-oz) cans whole San Marzano tomatoes
• 2 (15-oz) cans black beans
• 1 (6-oz) can tamato paste
• 2/3 cup Kahlúa, coffee flavored liqueur
• 1/4 cup chopped flat-leaf parsley
• Salt & pepper
• Sour cream, diced shallots and shredded sharp white cheddar for serving

Heat oil in a large dutch oven over medium heat. Add onions and garlic, season with salt and pepper, and turn heat down to medium-low. Cook until onions are translucent, about 10 minutes, stirring occasionally.

Turn heat up to medium-high. Add beef and brown on all sides, approximately 4 more minutes. Add bell pepper and spices. Season again with salt and pepper.

Add tomatoes, tomato paste, black beans, and Kahlúa. Stir in parsley and reduce heat to low. Cover and simmer for 1 & 1/2 hours.

Serve chili topped with sour cream, shallots and shredded cheese.