Smokin’ Coffee Chili


1 lb coarse ground beef

2 Tbsp Olive Oil
2 medium onions, chopped
3 Tbsp Chile-Coffee Rub
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
2 tsp Dried Oregano
1 x 28-oz can crushed tomatoes with added puree
1 x 15-oz cans diced tomatoes
1 tsp sugar
2 large garlic cloves, peeled and minced
2 x 15-oz cans or your favorite beans, rinsed, drained
1 Cups water
2 tsp Salt
1/4 tsp Chipotle Brown Powder (add more if you like the smokey heat)


Gather an assortment of your favorite chili toppings: crumbled cooked bacon, sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, etc.

Meanwhile, heat the olive oil in a heavy, large pot over medium-high heat. Add chopped onions and sauté until translucent, about 8 min. Add ground beef and cook over medium-high heat, browning meat until it is tender and no longer pink, about another 8 minutes.

Sprinkle meat-onion mixture with the chile-coffee rub, chili powder, cumin, and oregano. Stir spices into the meat and cook 1 minute. Add the canned tomatoes, sugar, and garlic. Bring chili mixture to a low boil before reducing  heat to medium-low. Cover pot and simmer meat-tomato mixture for 30 minutes.

Add canned beans, water, salt, and chipotle powder. Bring back to a boil over high heat, then reduce heat to medium. Simmer the chili, uncovered, allowing the mixture to thicken slightly, stirring often, about 30 minutes.

MAKE AHEAD: This chili can be prepared 1 day in advance. Allow completed recipe to cool off before popping into the refrigerator. Refrigerate chili, uncovered, until dish is completely cold, then cover and return to the fridge. Rewarm before serving.

TO SERVE: Put the different toppings in individual condiment bowls. Ladle chili into bowls, and serve toppings alongside.

This chili pairs really well with this Sweet & Spiced Cornbread.