This beef chili combines the best of Hawaii and Texas when it comes to flavor and heartiness.  Texans do not have beans in their chili and Hawaii people use ground beef and beans over rice.  This is a take on Mom's No Ka Best Chili recipe she gave me from the newspaper, tweaked with coffee, beer and lots of meat.  Still tastes ono over rice, with or without beans with the HEB brand Chili corn chips for the added crunch!  Still can't find Hawaiian Chili Peppers, but the added flavors make up for it.

Ingredients

• 2 pounds brisket cut into 1 inch cubes
• 2 pounds ground beef
• 1/2 pound jalapeno sausage (optional)
• 3 C onions chopped
• 2 heads of garlic chopped
• 2 T chili powder
• 1 T Korean chili powder (or if not available, add 1 T chili powder for total of 3 T chili powder)
• 1 T cumin
• 1 T smoked paprika
• 1 bottle of Corna beer 
• 1/4 C cold coffee
• 15 oz can diced  tomato
• 15 oz can black beans drained and rinsed
• 15 oz can kidney beans drained and rinsed
• 28 oz can whole peeled tomato
• 7 oz can chipotle peppers chopped

Directions

1. In large pan over medium  heat, brown ground beef, drain the fat.
2. Add cooked cubed brisket a few minutes
3. Add onions and cook until soft, about 5 minutes.
4. Add garlic and cook about a minute.
5. Transfer to 7 quart crock pot.
6. Add beer to deglaze the pan and cook off the alcohol about 1-2 minutes over medium high heat and add to crock pot.
7. Add coffee, tomatoes, beans and chipotle.
8. Let it cook on low for several hours and serve over rice with corn chips.
9. This also freezes well for weeknight meals or to share with friends.