Coffee Chilli
Ingredients
- 30 ml oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 500 g minced beef
- 500 g beef, finely diced
- 2 cans of peeled tomatoes,
- 250 ml beer, dark
- 200 ml coffee, strong
- 2 small tins of tomato paste, approx. 80 g each
- 200 ml broth
- 3 tbsp sugar, brown mixed with chilli powder
- 1 tbsp cocoa powder (baking cocoa, unsweetened)
- ½ tsp oregano
- 1 tbsp cumin powder
- Salt and pepper
- Chilli peppers (1 – 3 pieces, depending on how hot you want them), finely chopped
- 3 cans of kidney beans, approx. 400 g each, drained
- ½ tsp coriander powder
Method
Heat the oil in a large pot and brown the onions, garlic, meat cubes and minced meat for ten minutes. Then add the rest of the ingredients (except the beans) and season to taste – start with less chilli pepper first. Cook over low heat for about one and a half hours, stirring frequently. Then add the beans and simmer for another 30 minutes, adding a little more stock or beer if necessary.
The ingredients may sound strange – cocoa, beer, coffee? But the result is a very spicy, dark, thick chilli that was the winner of the “Statewide Chilli Championship” in Texas in 1999. This chilli goes well with cornbread with honey butter or baguette.
