Awhile back, AllSpice Owner Rory’s Smokin Coffee Chile was featured in DSM magazine. Food writer Wini Moranville made a few changes to the recipe for the magazine. By adding a few spices, she added another layer of flavor to an already great chili. It’s a good adaptation of the original recipe, and we thought you might like to try it, too:
1 Tbsp Olive Oil
1 lbs coarsely ground beef
1 medium onion, chopped
2 Tbsp Chile-Coffee Rub
1 Tbsp Chili Powder, Medium
2 tsp Paprika, Smoked Bittersweet
1 tsp Cumin, Ground
1 tsp Oregano, Mexican, crushed
1/2 tsp Smoked Black Pepper, Ground
1 large clove garlic, minced
2 15-oz cans diced tomatoes, with liquid
1 8-oz can tomato sauce
1/2 Cup water
1 15-oz can kidney beans, rinsed and drained
1/4 tsp Chipotle Brown Powder
Salt to taste
bacon, sour cream, fresh cilantro, green onion, shredded cheese, for topping bowls of chili
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. Add beans, chipotle chile powder and salt. Simmer uncovered until heated through; taste add more chipotle if you like it a little spicer. Season with salt to taste. (Cool slightly. Refrigerate uncovered until cold, then cover. Can be prepared up to two days ahead.)
Place optional toppings in individual condiment bowls. Ladle chili into bowls and serve toppings alongside.
Makes 6 servings.