Coffee Chili
Bold, robust, and irresistibly comforting, Coffee Chili is a savory twist on a classic dish that’s sure to tantalize your taste buds. This hearty recipe fuses rich, brewed black coffee with chili-spiced ground beef (or turkey), smoky paprika, and a touch of unsweetened cocoa powder for a depth of flavor like no other. Packed with protein from black beans and kidney beans, and loaded with wholesome vegetables like diced tomatoes, bell peppers, and onions, it’s a satisfying one-pot meal perfect for cool evenings. Simmered to perfection and crowned with garnishes like fresh cilantro, shredded cheddar, and sour cream, this chili offers layers of smoky, spicy, and slightly bitter-sweet notes that create a culinary masterpiece. Whether you're hosting a game day gathering or seeking a cozy weeknight dinner, Coffee Chili brings a bold, gourmet flair to your table that’s as memorable as it is delicious.
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Recipe Information
Ingredients
- 1 lb ground beef (or ground turkey)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 15 oz diced tomatoes (with juices)
- 2 tbsp tomato paste
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 1 cup strong brewed black coffee
- 1 cup beef broth (or vegetable broth)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp cocoa powder (unsweetened)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper (optional, for heat)
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper to the pot and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef (or turkey) to the pot. Cook until browned, breaking it up with a wooden spoon as it cooks, about 7-10 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, cocoa powder, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the tomato paste and stir well to coat the meat and vegetables.
Pour in the brewed coffee and beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the diced tomatoes (with juices), black beans, kidney beans, and the bay leaf.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally. Add more broth if the chili becomes too thick.
Taste and adjust seasonings as needed, adding more salt or spice if desired.
Remove the bay leaf before serving. Ladle the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and sour cream, if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 5.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
