Coffeechili Recipes

PICADILLO-STYLE CUBAN COFFEE CHILI

Steps:

• Brown the meat and vegetables: In a large Dutch oven, brown the beef over medium-high heat, about 3 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook 1 minute.
• Make the chili: Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
• Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.

HISPANIOLA COFFEE CHILI

Steps:

• Brown the meat in a large Dutch oven, cook the beef over medium-high heat, about 4-5 minutes.
• Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent, about 3 minutes.
• Add garlic and cook 1 minute.
• Replace meat and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
• Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.

THREE-BEAN AND COFFEE CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Add garlic and sauté for another minute.
• Mix in chili powder, cumin, and oregano. Cook 1 minute.
• Mix in tomatoes, honey, and coffee. Add drained beans, red pepper, chicken stock, and remaining spices. Bring to simmer. Reduce heat to medium-low and simmer 60 minutes uncovered or until mixture thickens.
• If mixture consistency is too thin, use a potato masher or immersion blender to smash a portion of beans to thicken the chili.
• Optional: Top with nonfat sour cream, chopped avocado, grated low-fat cheddar cheese, chopped green onions, or jalapeño peppers.

SEATTLE COFFEE CHILI

Steps:

• Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.
• In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.
• In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.
• Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.
• Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.