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A.L. Van Houtte
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- ½ lb lean ground pork
- 1 onion, chopped
- 2 sweet peppers, such as red and orange, chopped
- 3 large garlic cloves, minced
- 1 large jalapeno pepper, seeded and minced
- ¼ c chili powder
- 1 tbsp each dried oregano leaves and ground cumin
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp cayenne pepper
- 2 bay leaves
- 2 cans plum tomatoes (28 oz)
- 1 ½ cup Van Houtte Mexico Fair Trade Organic Medium Roast brewed coffee
- 1 can black or kidney beans, rinsed and drained (19-oz)
- 2 tbsp vinegar, any type
- 1 c chopped coriander
- Heat oil in a large wide saucepan over medium heat. Add beef and pork and stir to break up meat. When meat is no longer pink, stir in onion, peppers, garlic, jalapeno, chili, oregano, cumin, salt, cinnamon, cayenne and bay leaves. Cook for about 5 minutes, until vegetables soften slightly.
- Stir in tomatoes with juice, crushing tomatoes to break up. Stir in coffee, beans and vinegar. Increase heat, stir occasionally and bring to the boil. Then reduce heat and simmer uncovered, stirring occasionally, until chili is as thick as you like, about 1 hour. Discard bay leaves and stir in coriander. Serve with toppings.
- Toppings: grated cheddar cheese, sour cream, chopped avocado, chopped jalapenos and coriander. Give your chili additional spice by adding in more jalapeno or cayenne pepper, then serve with hot sauce on the side.
Makes 8 servings
* As the leaves change colour and the temperature drops, keeping comfortable and warm can be tricky. Try this delicious Spicy Coffee Chilli recipe to keep comfy and warm!