Hispaniola Coffee Chili Recipes

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PICADILLO-STYLE CUBAN COFFEE CHILI



Picadillo-Style Cuban Coffee Chili image

With olives, dark coffee, and molasses, this Cuban style chili is rich and tasty.

Categories     coffee     cuban     chili

Time 50m

Yield 5 servings

Number Of Ingredients 20

1 1/2 lb. lean ground beef
2 medium onions, chopped (about 1 1/2 cups)
2 cloves garlic, minced
2 bay leaves
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. ground allspice
1 tsp. kosher salt
1/4 tsp. chopped fresh thyme leaves
1 tsp. capers
2 tbsp. chopped black or pimiento-stuffed green olives
2 (4 1/2-ounce) cans diced green chiles
2 c. strong coffee
1 tbsp. dark molasses
1 (14 1/2- ounce) can diced tomatoes
1/3 c. raisins
1/2 c. toasted slivered almonds
5 c. hot cooked rice

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.

Nutrition Facts : Calories 689 calories

SEATTLE COFFEE CHILI



Seattle Coffee Chili image

Make and share this Seattle Coffee Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 11

12 large dried pasilla peppers
1 1/4 cups very strong black coffee (brewed from a dark roast)
1 (13 3/4 ounce) can chicken broth
1/2 cup chopped onion
1 -2 garlic clove, smashed
2 tablespoons vegetable oil
2 lbs boneless skinless chicken, cut into 1/2 inch cubes
1 tablespoon chili powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon masa harina, dissolved in 1/4 cup warm water

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.

Nutrition Facts : Calories 289.5, Fat 9.3, SaturatedFat 1.2, Cholesterol 88, Sodium 1506.6, Carbohydrate 12.6, Fiber 4.4, Sugar 3, Protein 38.6

COFFEE CHILI



Coffee Chili image

Make and share this Coffee Chili recipe from Food.com.

Provided by nvermd

Categories     Meat

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 lbs ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 cloves garlic, crushed
3 tablespoons chili powder
1 teaspoon cumin
1 (16 ounce) can tomatoes, chopped
2 cups strong coffee
1 cup water
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Steps:

  • Cook ground beef, oil, onions, green pepper and garlic until beef is browned.
  • Stir in chili powder and cumin.
  • Add tomatoes, coffee, water, chilies, salt and pepper.
  • Simmer covered 1 hour, then cook an additional hour uncovered.
  • Serve over cooked rice.

Nutrition Facts : Calories 320.8, Fat 21.2, SaturatedFat 7.3, Cholesterol 77.1, Sodium 547, Carbohydrate 10.1, Fiber 2.6, Sugar 4.4, Protein 22.9

THREE-BEAN AND COFFEE CHILI



Three-Bean and Coffee Chili image

Make and share this Three-Bean and Coffee Chili recipe from Food.com.

Provided by Kerry_Eire

Categories     Black Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
3 large onions, chopped
6 large garlic cloves, minced
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons dried oregano leaves
2 (28 ounce) cans crushed tomatoes (with puree)
2 tablespoons honey
1 cup strong coffee
2 (15 ounce) cans black beans, rinsed & drained
2 (15 ounce) cans kidney beans, rinsed & drained
1 (15 ounce) can garbanzo beans, rinsed & drained
1 roasted red pepper, seeded and chopped
1 cup chicken stock (can substitute tomato juice or light beer)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 446.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 0.9, Sodium 1281.2, Carbohydrate 74.7, Fiber 19.6, Sugar 16.9, Protein 19.2

CUBAN COFFEE (CAFECITO)



Cuban Coffee (Cafecito) image

No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing to do with cream-it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. Many don't realize that it's the technique for making the crema-not the type of coffee beans used-that makes the coffee Cuban. But for the full Cuban experience, Castro recommends using Café Bustelo espresso. Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, or cafecito, as part of a festive Cuban party menu she created for Epicurious.

Provided by Sharon123

Categories     Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 2

espresso ground coffee (I use decaf expresso)
1/4 cup sugar

Steps:

  • Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
  • While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
  • Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
  • Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.
  • SPECIAL EQUIPMENT:.
  • Stovetop espresso makers come in several sizes. This recipe is written for the 6-cup version, yet you can substitute any other size simply by adjusting the amount of coffee and sugar used. Ultimately, the coffee's sweetness is up to you.
  • TECHNIQUES:.
  • Making the sugar crema is the technique that defines Cuban coffee. You cannot overbeat the sugar, so err on the side of beating too much. If you accidentally pour too much coffee into the sugar, continue with the beating process, as you will still achieve sugar foam.

KAHLUA CHILI



Kahlua Chili image

I haven't tried this yet, but it sounds interesting. I've made chili and added some chocolate before, but I've never heard of adding Kahlua. Update: Based on Debbie's review, I'm changing the amount of onions.

Provided by lazyme

Categories     < 60 Mins

Time 1h

Yield 5 quarts

Number Of Ingredients 15

4 garlic cloves, minced
4 lbs ground beef
1 cup green bell pepper, chunked
1 cup Kahlua
1/2 cup fresh parsley, chopped
6 tablespoons chili powder
2 tablespoons tomato paste
4 teaspoons salt
2 teaspoons cayenne
2 teaspoons cumin powder
2 teaspoons dried marjoram, crushed
2 teaspoons dried oregano, crushed
cheddar cheese, grated
1 large onion, chopped
spaghetti, cooked

Steps:

  • In large pot, heat oil.
  • Add onions and garlic; saute until transparent.
  • Add meat; brown.
  • Add remaining ingredients except cheese and onions; mix well.
  • Bring to boil.
  • Reduce heat and simmer, partially covered, for 45 minutes.
  • To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions.

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