Kahlua Chili Recipes

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KAHLUA CHILI

Steps:

• Simmer the peppers, onions, and mince garlic cloves in chicken broth for 10 minutes. (use enough broth to cover vegetables).
• Add canned tomatoes, tomato paste, and raw ground turkey then heat to almost boiling. Simmer another 10 minutes. (Add more broth, if needed, to simmer turkey in).
• Add oregano, cumin, salt and chili powder. Mix well and heat until boiling, stirring often.
• Add kidney beans and ¼ cup Kahlua.
• Lower heat and simmer for 40 minutes, stirring often to prevent sticking to the bottom of the pan.
• Add another ¼ cup Kahlua. Simmer for another 20 minutes, stirring frequently.
• Turn off the heat and let sit for 15-20 minutes.
• Ladle into bowls, then top with cheddar cheese, sour cream. Serve with corn bread.

KAHLUA CHILI

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.

KAHLUA CHILI

Steps:

• Brown the beef, pork and chorizo in a large stock pot over medium heat. Mixing well and breaking down the meat. Remove with a slotted spoon and set aside, reserving 3 or 4 tablespoons of the rendered fat in the pot. Add the onion and peppers to the pot and cook until tender. Then add the garlic and cook for about 2 more minutes. Return the meat to the pot and add the Kahlua, beef stock, beans (with the liquid from the cans), chili powders, cumin, Worcestershire, Liquid Smoke and oregano and stir. Bring to a boil then reduce to a low simmer and cooked for about 45 minutes. Now stir in the masa a little bit at a time until the chili thickens up to your desired thickness. Add the salt, pepper and hot sauce to taste.