Coffee Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 30 ml oil
- 2 onion (s), chopped
- 3 clove (s) garlic, crushed
- 500 g round beef
- 500 g beef (oulash), finely diced
- 1 gr. Can (s) peeled tomato (s), approx. 800 g, slightly mashed, with liquid
- 250 ml beer, dark
- 200 ml coffee, stronger
- 2 small Can / s tomato paste, approx. 80 g each
- 200 ml broth
- 3 tablespoon sugar, brown mixed with chili powder (total amount should be )
- 1 tablespoon cocoa powder (baking cocoa, unsweetened)
- 0.5 teaspoon ½ oregano
- 1 tablespoon cumin powder
- salt and pepper
- Chilli pepper (s) (1 - 3 pieces, depending on the degree spiciness), finely chopped
- 3 cans kidney beans, approx. 400 g each, poured off
- 0.5 teaspoon ½ coriander powder
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan and brown the onions, garlic, diced meat and minced meat for ten minutes. Then add the remaining ingredients (except for the beans) and season to taste - start with less chilli pepper. Cook on a low heat, stirring frequently, for about an hour and a half. Then add the beans and simmer for another 30 minutes, possibly adding a little more stock or beer.
- The ingredients may sound strange - cocoa, beer, coffee? The result, however, is a very tangy, dark, thick chilli, which in Texas (and that`s where you know how to cook chilli!) Emerged as the winner of the Statewide Chilli Championship in 1999. This chilli goes well with (US-American) corn bread with honey butter or (European) baguette.
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