In appreciation for the continued support of Village Coffee Roastery (and our deep love of 40 weight), we’re starting a new weekly feature entitled “Cooking with Coffee”.  We’ll make recommendations on which coffee to use in and or drink with the dish.  Please visit www.villagecoffee.com for oodles of information on their products and how science becomes art!  Enjoy:)

3 Bean Coffee Chili

Ingredients:

  • 1 pound lean ground beef
  • 1 cup chopped onions
  • 2 teaspoons minced garlic
  • 1 cup brewed Harrar Coffee *see description below
  • 2 (14.5 oz) cans diced tomatoes with mild green chiles
  • 2-3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • Garnish with shredded cheddar cheese, sliced green onions and tortilla chips, if desired

Directions:

COOK beef, onion and garlic in 6-quart saucepan over medium heat, stirring occasionally, until meat is browned; drain.

STIR in coffee, tomatoes, chili powder, cumin, salt, cloves and beans. Bring mixture to boiling; reduce to a simmer. Cover and cook 30 minutes to blend flavors.

SERVE hot in bowls garnished with shredded cheddar cheese, sliced green onion and tortilla chips, if desired. 

*  Harrar

This coffee is noted for its resemblance to a dry red wine and full bodied presence.  The flavor is amazingly layered with subtle hints of berry and mocha with an earthy backdrop.  The chocolate and the wine undertones will perfectly complement this chili.