Smokin' Coffee Chili
by RoryThis recipe's foundation came from AllSpicer Rory and was tweaked by food writer Wini Moranville for inclusion in DSM Magazine in 2018.
Smokin' Coffee Chili
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Category
Soups & Stews
Ingredients
1 Tbsp. Extra Virgin Olive Oil
1 lb. Ground Beef
1 Medium Onion, Chopped
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2 Tbsp. Chile-Coffee Rub
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1 Tbsp. Chili Powder, Medium
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2 tsp. Paprika, Smoked Bittersweet
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1 tsp. Cumin, Ground
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1 tsp. Oregano, Mexican, Crushed
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1/2 tsp. Smoked Black Pepper, Ground
1 Large Garlic Clove, Minced
2 15-oz. Cans Diced Tomatoes, with Liquid
1 8-oz. Can Tomato Sauce
1/2 C. Water
1 15-oz. Can Kidney Beans, Rinsed and Drained
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1/4 tsp. Chipotle Chile, Brown Powder
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Sea Salt, Fine, to Taste
Bacon, Cooked and Crumbled
Sour Cream
Fresh Cilantro, Chopped
Green Onion, Chopped
Shredded Cheese
Crushed Saltine Crackers
Optional Garnish:
Directions
Heat olive oil in large, heavy pot over medium-high heat. Add ground beef and onions; sauté until onions are tender and beef is browned. Mix in Chile-Coffee Rub, chili powder, smoked paprika, cumin, oregano, pepper, and garlic. Cook and stir 1 minute. Mix in tomatoes, tomato sauce, and water.
Bring mixture to a simmer. Reduce heat to medium-low, cover pan and simmer 20 minutes. Season with salt to taste.
Add beans, chipotle powder, and salt and simmer, uncovered, until heated through; taste add more chipotle if you like it a little spicier.
Recipe Note
Chili can be prepared up to 2 days in advance. To refrigerate, cool slightly, then refrigerate uncovered until cold. Then cover for storage.