Hispaniola Coffee Chili
Bold, rich, and irresistibly complex, Hispaniola Coffee Chili takes your traditional chili to the next level with a uniquely flavorful twist. Infused with the robust depth of freshly brewed coffee and a touch of dark chocolate, this comforting dish strikes the perfect balance between smokiness, spice, and subtle sweetness. Ground cumin, cinnamon, and a hint of cayenne pepper harmonize beautifully with the tender mix of ground beef and pork, while fire-roasted tomatoes and two types of beans bring those classic chili vibes. Ready in just an hour, this crowd-pleasing recipe is perfect for cozy weeknights or game-day gatherings. Garnish with fresh cilantro and a dollop of sour cream for a sensational finish that will have everyone coming back for seconds. Try this coffee chili recipe today and elevate your chili game with unforgettable flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 pound ground beef (85% lean)
- 0.5 pound ground pork
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons tomato paste
- 1 15-ounce can fire-roasted diced tomatoes (with juices)
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 cup brewed strong coffee
- 1 cup beef broth (low sodium)
- 1 ounce dark chocolate (70% cocoa or higher), finely chopped
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the ground beef and ground pork to the pot. Break up the meat with a wooden spoon and cook for 8-10 minutes, until browned and fully cooked. Drain any excess fat if needed.
Stir in the ground cumin, paprika, cinnamon, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste to the pot and stir to evenly coat the ingredients. Cook for another 1-2 minutes to deepen the flavor.
Pour in the fire-roasted diced tomatoes (with juices), black beans, and kidney beans. Stir well to combine.
Stir in the brewed coffee and beef broth, ensuring everything is well mixed.
Bring the chili to a simmer and reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
Remove the pot from heat and stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning if needed.
Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1025 mg | 22% | |
*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.
