Hispaniola Coffee Chili Recipes

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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

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.

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

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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