4-6 servings

2 Tbsp canola oil
2 lb beef stew meat
1 cup onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ear corn (off cob)
1 cup carrots, diced
¼ cup jalapeño, seeded and diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
28 oz can tomato sauce
15 oz can diced tomatoes
5 Tbsp Jay D’s Coffee Chile Rub
2 Tbsp chili powder¼ tsp cayenne pepper
1 Tbsp balsamic vinegar
1¼ cup canned black beans
1 cup chicken stock
Salt and pepper to taste
1 lime, wedged for garnish
1 diced avocado for garnish
½ bunch cilantro, chopped for garnish

eat canola oil and brown beef with salt and pepper to taste. Do not overload the pan, brown in batches to prevent steaming. Remove beef from pan and set aside. Add onions, bell peppers, carrots, jalapeños, corn and tomato paste to pan. Over medium heat, cook for 6 minutes stirring frequently. Add garlic, and cook until fragrant. Add tomato sauce, diced tomatoes, Jay D’s Coffee Chile Rub, chili powder, cayenne and balsamic vinegar and bring to boil. Add black beans and chicken stock, then bring back to boil. Reduce to simmer and allow chili to cook 45 minutes to 3 hours. Garnish with lime wedge, diced avocado and chopped cilantro.