Coffeechili Recipes

Steps:

• Cook ground beef, oil, onions, green pepper and garlic until beef is browned.
• Stir in chili powder and cumin.
• Add tomatoes, coffee, water, chilies, salt and pepper.
• Simmer covered 1 hour, then cook an additional hour uncovered.
• Serve over cooked rice.

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Steps:

• Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
• Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
• Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

Steps:

• Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
• Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

Steps:

• Grab a medium sized bowl from it's home. Dump in the flour salt and pepper and use a fork or whisk to mix together until well blended. Add in the cubed steak and toss around until every bit of red is covered in a dusting and you've got what looks like a ton of bubble gum flavored marshmallows (but don't confuse them because I don't think it would be very tasty).
• In a large pot or dutch oven, heat the oil until shimmering over medium high heat. Grab some of the cubed meat, (about a third) and shake off any excess flour. Carefully add to hot oil being sure not to overcrowd the pot. Let each be for a minute or two until browned, the flip and wait. Repeat until all sides are browned. Using a slotted spoon, remove the nicely browned meat chunks and pile up in a large bowl or plate. Repeat this process until all meat has been nicely browned.
• While your pot of oil is still hot, add in the onions (if it's looking a little dry, you can add in a bit more oil) and turn the heat down to medium. Give a sprinkle of salt and pepper to them now and grab a spoon and stir them a bit. Let the onions cook, while stirring every now and then until they start to turn translucent.
• Once the onions have cooked down a bit, add in the bell pepper, poblano and smashed garlic (if you ended up mincing your garlic, add it in right after you add the spices, otherwise you may end up burning the tiny particles of flavor). Again, give a nice sprinkle of salt and pepper to the pot. Let it all cook down, stirring when you're not having a taste of your margarita (by the way, you should be drinking a margarita) until the peppers begin to soften (they don't need to be soft and mush because it's going to simmer away on the stove top for a bit).
• In between cooking down the vegetables and enjoying a margarita, mix together your spices. Grab a small bowl and combine the chili powder through the red pepper flakes. Mix them together.
• Once your peppers have softened, pour in that beautiful spice blend and stir. Give a big ol' stir to everything to make sure you've got every bit of onion and pepper and garlic coated with those fragrant spices. You want to keep it moving so you don't burn any spices. Heating the spices for a couple minutes like this will help to bloom them and bring out lots of great flavor.
• After a couple minutes, pour in some of your brewed coffee (about a 1/2 cup) and it will sizzle and steam. Take this opportunity to go in and scrape the bottom of the pot with your spoon. Get every last bit up off the bottom and mixed into the coffee and vegetables. Then, go ahead and add in almost the rest of the coffee, saving about a 1/4 cup (you'll see why next).
• Carefully pour the can of tomatoes in (especially if you've got white countertops). Before disposing of your can, rinse it out with the reserved coffee. Add the caffeine water to your empty can, swirl it about to clean off any tomato residue and then add to the soon to be simmering pot.
• Finally, add in the beans and the chipotle peppers. Grab your plate of browned beef and add them to the pot along with any liquid that has seeped out. Combine it all nicely with your spoon and crank the heat to high. When it begins to boil, put the lid on and turn the heat down low. Let it simmer away for 2 hours, giving it a stir every now and then (if you forget, it won't be the end of the world). This will make all the delicious fat in the steak melt into the chili, the flavors will meld and your meat will turn very tender. Use this two hour window to clean up, make a pitcher of margaritas, prep any condiments you want to serve it with and chop your chocolate.
• After the 2 hours are up, if you're still standing, turn off the heat and remove the lid. Sprinkle over the dark chocolate and let it melt in as you slowly stir the giant pot of chili. Taste and season with salt and pepper to your liking.
• Serve with chips or cornbread, sour cream or greek yogurt, cheese, avocado, more chopped chocolate...you get the idea...it's chili.

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.