Classic Beef and Coffee Chili

Classic Beef and Coffee Chili

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.


  • 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)


  • 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.

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