Ingredients
3 pounds ground beef2 cans (28 ounces each) diced tomatoes, undrained4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained1 pound smoked kielbasa, sliced and halved2 large onions, halved and thinly sliced2 cans (8 ounces each) tomato sauce2/3 cup hickory-flavored barbecue sauce1-1/2 cups water1/2 cup packed brown sugar5 fresh banana peppers, seeded and sliced2 tablespoons chili powder2 teaspoons ground mustard2 teaspoons instant coffee granules1 teaspoon each dried oregano, thyme and sage1/2 to 1 teaspoon cayenne pepper1/2 to 1 teaspoon crushed red pepper flakes2 garlic cloves, minced
Preparation
In an 8-qt. stockpot or Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
