Coffee Chili

Ingredients
1 cup hot coffee
2 dried chiles (ancho, poblano or chipotle)
Olive oil
1 diced red onion
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon chili powder
1 bay leaf
5 diced garlic cloves
1/2 teaspoon cinnamon
Salt and pepper
2 28-ounce cans peeled whole tomatoes
2 pounds beef (brisket or another pot roast–style cut), cut into 2-centimeter cubes
2 tablespoons molasses
2 bell peppers, chopped (not green)
1 28-ounce can kidney beans
Optional toppings: Greek yogurt, sour cream, chopped avocado, chopped cilantro, hot sauce

Directions
Before you start frying and prepping anything else, soak the dried chiles in the hot coffee. In a pot, Dutch oven, or slow cooker, heat the olive oil over medium and sauté the onions, cumin, paprika, oregano, chili powder, and bay leaf for ten minutes.

Chop the now partially rehydrated chiles. Add the garlic, bay leaf, cinnamon, and both types of chiles to the pan. Sauté for one to two minutes. Season with salt and pepper. Add the rest of the ingredients, except the bell peppers and beans, including the coffee you soaked the chiles in. Smash the tomatoes with your spoon after you add them to the pot. Add more salt and pepper to taste.

Cover and simmer for three hours on the stovetop, or five hours on high in a slow cooker. Add the bell peppers and beans. Taste and add salt and pepper, if necessary. Simmer another 45 minutes

Ingredients

1 cup hot coffee

2 dried chiles (ancho, poblano or chipotle)

Olive oil

1 diced red onion

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1 bay leaf

5 diced garlic cloves

1/2 teaspoon cinnamon

Salt and pepper

2 28-ounce cans peeled whole tomatoes

2 pounds beef (brisket or another pot roast–style cut), cut into 2-centimeter cubes

2 tablespoons molasses

2 bell peppers, chopped (not green)

1 28-ounce can kidney beans

Optional toppings: Greek yogurt, sour cream, chopped avocado, chopped cilantro, hot sauce

Directions

Before you start frying and prepping anything else, soak the dried chiles in the hot coffee. In a pot, Dutch oven, or slow cooker, heat the olive oil over medium and sauté the onions, cumin, paprika, oregano, chili powder, and bay leaf for ten minutes.

Chop the now partially rehydrated chiles. Add the garlic, bay leaf, cinnamon, and both types of chiles to the pan. Sauté for one to two minutes. Season with salt and pepper. Add the rest of the ingredients, except the bell peppers and beans, including the coffee you soaked the chiles in. Smash the tomatoes with your spoon after you add them to the pot. Add more salt and pepper to taste.

Cover and simmer for three hours on the stovetop, or five hours on high in a slow cooker. Add the bell peppers and beans. Taste and add salt and pepper, if necessary. Simmer another 45 minutes

Top with Greek yogurt, sour cream, chopped avocado, chopped cilantro, and hot sauce. Serve alongside tortilla chips, rice, or sourdough bread

you can simmer it in a slow cooker all day or cook it in advance and freeze it. Serve as an appetizer at a cocktail party with sturdy tortilla chips for scooping, in bowls over rice as an entree, or with a side of sourdough bread.

From outside Magazine