Kahlua Chili
Spice up your weeknight dinner routine with this bold and flavorful Kahlua Chili! This one-pot wonder combines the smoky sweetness of Kahlua liqueur with a medley of savory spices, tender ground beef, and hearty beans for an unforgettable twist on traditional chili. A hint of cocoa powder deepens the flavor profile, while the optional addition of ground pork adds richness. Perfectly balanced with a blend of chili powder, cumin, and smoked paprika, this dish simmers to perfection in just over an hour, soaking up all the mouthwatering flavors. Serve it piping hot with your favorite toppings—like shredded cheddar cheese, sour cream, and fresh cilantro—and pair it with cornbread or tortilla chips for a comforting meal that’s sure to impress. Ideal for cozy evenings or game days, this Kahlua Chili is a uniquely delicious take on a classic favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 pound ground beef
- 0.5 pound ground pork (optional, or substitute with more ground beef)
- 4 cloves garlic, minced
- 0.5 cup Kahlua liqueur
- 2 14-ounce cans diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 0.25 cup fresh cilantro, chopped (optional, for topping)
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and green bell pepper. Sauté for 5-7 minutes until softened.
Add the ground beef and ground pork (if using) to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the Kahlua and stir. Let it simmer for 2-3 minutes to allow the alcohol to cook off, enhancing the richness of the chili.
Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
Mix in the kidney beans and black beans.
Season the chili with chili powder, ground cumin, smoked paprika, cocoa powder, salt, black pepper, and red pepper flakes (if using). Stir well to incorporate the spices.
Reduce the heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.
Serve hot, garnished with optional toppings such as chopped cilantro, shredded cheddar cheese, and sour cream. Enjoy with cornbread or tortilla chips on the side!
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 84.8 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1717 mg | 132% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 7063 mg | 150% | |
*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.
