1 large onion, chopped
2 - 3 Jalepeno peppers, seeded and chopped
1 pound ground sirloin
1 pound ground bison
2 cans diced tomatoes (include juice)
1 can (16 ounces) red kidney beans, rinsed and drained
1 cup beef stock
1 tablespoon instant coffee crystals
1 package spaghetti noodles
1 cup grated Longhorn Colby cheese
Heat two tablespoons EACH olive oil and butter in a large skillet. Saute onions and Jalepenos until softened. Add both meats and break up. Cook until almost done. Add tomatoes, beans, beef stock and instant coffee. Bring to a boil, turn heat to simmer and cook 20 minutes, uncovered.
Meanwhile cook spaghetti until al dente. Drain and fold into sauce. Transfer to a large, deep serving platter and top with cheese. Serves 4 - 6.