Beef and Coffee Chili
Here is a very simple beef and coffee chili recipe. Not sure about adding coffee to a chili? Try it to enhance the comforting taste of this classic! More info here.
To know the history of chili through the years, click here.
INGREDIENTS
- 1 onion, finely chopped
- 1 jalapeño pepper, seeded or not, finely chopped
- 30 ml (2 tbsp.) Butter
- 1 kg (2.2 lb) ground beef, or veal
- 2 garlic cloves, finely chopped
- 30 ml (2 tbsp.) Chili seasoning
- 5 ml (1 teaspoon) ground cumin
- 1 can of 796 ml (28 oz) diced tomatoes
- 1 can 19 oz (540 ml) kidney beans, rinsed and drained
- 250 ml (1 cup) long or strong coffee (Sumatra Sibolga)
- 60 ml (1/4 cup) beef broth or water
- 1/4 cup (60 ml) ketchup
- 45 ml (3 tbsp.) Lime juice
- 10 g (1/4 cup) chopped cilantro (optional)
- 35 g of finely ground coffee(optional)
INSTRUCTIONS
- In a large pot over medium-high heat, brown the onion and chili pepper in the butter. Add the meat and cook, breaking it up with a wooden spoon, until lightly browned. Salt and pepper. Add the garlic and spices and cook for 2 minutes, stirring constantly.
- Add the rest of the ingredients except the cilantro and the finely ground coffee. Bring to a boil and simmer, half covered, 45 minutes or until the chili thickens, stirring a few times during cooking. Adjust seasoning. Add the cilantro and finely ground coffee and the recipe is ready.
