Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Tom's Black Bean Coffee Chili

Recipe from: Tom Burton
Servings: 6 to 8 medium size servings

This is a great recipe for a hearty chili; it is definitely a meal by itself. It is made with coffee, but your guests won't be able to tell. The coffee accentuates the boldness of the meat and adds a hint of a smoky taste, so you can call coffee the "secret ingredient". You'll be admiring the color and nice texture as you let it slow cook. And, if you choose, this chili can have a spicy kick to it; but you can readjust the spice according to your own taste. Keep in mind that this isn't a true Texas chili (for you chili connossieurs) because it uses black beans, but it's still great.

4 cups strongly brewed coffee (I used a French-pressed, dark roasted Kenyan)
4 chopped sundried tomatoes
2 cloves garlic minced
1 New Mexico or California dried chili pepper, with or without seeds
4 tablespoons chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon cayenne pepper
dash of salt and pepper

1 ½ pounds of sirloin tips
1 cup flour
1 red onion
2 minced cloves garlic
2 chopped serrano chili peppers, with or without seeds
1 medium chopped anaheim chili pepper, with or without seeds
1 28 ounce can crushed tomatoes
2 15 ounce cans black beans drained and lightly rinsed
1 tablespoon of olive oil
chopped cilantro and grated cheese for garnish

Marinate the sirloin tips in the coffee marinade in the refrigerator for two hours, stirring occasionally.

Floured meat with onions, garlic and peppers Browned meat with onions, garlic and peppers

In a large pot, heat the olive oil and add the floured meat. Let the meat brown. While the meat is browning, add the onions, garlic and the anaheim chili pepper (this is a mild pepper). Sauté the onions until they wilt.

The mixture:
Stir the chili mixture

After the onions have wilted, add the marinade and all the other ingredients to the pot. Adjust the amount of chilis you put into the mixture. If you like spicy chili, add the seeds. If not, delete the seeds. Let the chili simmer on low for about 3 ½ hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.

Stir the chili mixture

Serve with a generous helping of grated cheese and chopped cilantro.


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