Ingreadient :

• 3 pounds ground beef
• 2 cans (28 ounces each) diced tomatoes, undrained
• 4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
• 1 pound smoked kielbasa, sliced and halved
• 2 large onions, halved and thinly sliced
• 2 cans (8 ounces each) tomato sauce
• 2/3 cup hickory-flavored barbecue sauce
• 1-1/2 cups water
• 1/2 cup packed brown sugar
• 5 fresh banana peppers, seeded and sliced
• 2 tablespoons chili powder
• 2 teaspoons ground mustard
• 2 teaspoons instant coffee granules
• 1 teaspoon each dried oregano, thyme and sage
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 to 1 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced

Direction :

1. In an 8-qt. stockpot or Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain.
2. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.