Coffee Chili

Ingredients for 6 servings:

• 30 ml oil
• 2 onions, chopped
• 3 garlic cloves, crushed
• 500 g minced beef
• 500 g beef goulash, finely diced
• 1 large can of tomatoes, peeled, approx. 800 g, slightly crushed, with liquid
• 250 ml beer, dark
• 200 ml coffee, boiled, strong
• 2 class can/n Tomato paste, approx. 80 g each
• 200 ml broth
• 3 tbsp sugar, brown sugar mixed with chili powder (total amount should be 3 tbsp)
• 1 tbsp cocoa powder, unsweetened (baking cocoa)
• ½ tsp oregano
• 1 tbsp cumin powder
• salt and pepper
• n. B. Chili pepper(s) (approx. 1 – 3 pieces, depending on desired spiciness), finely chopped
• 3 cans of kidney beans (approx. 400 g each), drained
• ½ tsp coriander powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Coffee chili like in the USA

Heat oil in a large pot. Brown the onions, garlic, diced meat, and ground beef for 10 minutes. Then add the remaining ingredients (except the beans) and season to taste—you can start with less chili pepper if you like. Cook over low heat, stirring frequently, for about 1.5 hours. Then add the beans and simmer for another 30 minutes, adding a little more broth or beer if desired. The ingredients may sound strange—cocoa, beer, coffee? But the result is a very spicy, dark, thick chili that won the 1999 Statewide Chili Championship in Texas (and they know how to cook chili there!). This chili goes well with honey-butter cornbread (American style) or baguette (European style).