Hispaniola Coffee Chili 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:

• In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. Serve with sour cream, onions, cheese and jalapeno slices if desired.

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:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Add garlic and sauté for another minute.
• Mix in chili powder, cumin, and oregano. Cook 1 minute.
• Mix in tomatoes, honey, and coffee. Add drained beans, red pepper, chicken stock, and remaining spices. Bring to simmer. Reduce heat to medium-low and simmer 60 minutes uncovered or until mixture thickens.
• If mixture consistency is too thin, use a potato masher or immersion blender to smash a portion of beans to thicken the chili.
• Optional: Top with nonfat sour cream, chopped avocado, grated low-fat cheddar cheese, chopped green onions, or jalapeño peppers.

Steps:

• Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.
• In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.
• In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.
• Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.
• Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.