Chili
A rich, hearty chili with notes of coffee and cocoa, perfect for snowy winter evenings. The best thing about chili is that you can tweak it to your liking. Want a spicier chili? Add cayenne or crushed red pepper flakes. My 1 year old eats this with us, so I leave out anything too intense (honestly, it’s just a good excuse… I’m a wimp when it comes to spice).
On that topic, you’ll notice carrots and cauliflower in the mix here. They’re a great way to add in some hidden veggies if you have kiddos, but it’s also a good way to bulk up the dish. You can leave them out if you want, but I promise you won’t taste them at all if you decide to leave them in!
For the coffee, I use a decaf Nespresso pod and brew through it twice. You can use anything though – regular coffee, cold brew, even instant. It helps add depth and balances out the spice and sweetness.
Chili
Ingredients
- 1.5 lbs. ground meat beef, chicken, or turkey
- 1 tbsp olive oil
- 1 green pepper seeded and halved
- 1 large yellow onion peeled and halved
- 3 cloves garlic peel on
- 1 carrot peeled
- 1 cup cauliflower florets
- 1/2 cup brewed coffee
- 1 cup stock beef, chicken, or vegetable
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1/2 tsp whole coriander seeds toasted
- 1 tbsp cocoa powder
- 1 tbsp sugar
- 1 can dark red kidney beans drained and rinsed, 15 oz.
- Freshly ground pepper
- Salt
Instructions
- Place pepper, onion, garlic, carrot, and cauliflower on a foil-lined sheet pan with garlic. Drizzle with oil, sprinkle with salt to taste, and roast at 400° for 30 minutes.
- Once cooked, remove garlic from peels, and place in the bowl of a blender with the other vegetables along with the coffee, chili powder, cumin, coriander seeds, cocoa powder, and sugar. Blend until smooth to create a chili base.
- Salt meat to taste, and brown in a heavy pot with a lid (enameled cast iron recommended) over medium heat, then add the blended base and beans. Add salt and pepper to taste.
- Bring to boil, reduce to simmer, cover and let cook for 2-4 hours on low heat.
- Serve over rice, noodles, or by itself. Garnish with shredded cheese, sour cream, and green onions.
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