Amp Up Your Favorite Chili with Instant Espresso
For chilly autumn evenings, there’s no better way to warm up than with a hearty bowl of chili. This year, take the classic to the next level with the addition of a special ingredient: coffee. Though it may be an unusual choice, coffee adds an earthy richness to the existing flavors and plays well with spices like cumin and cayenne pepper. Plus, it’s a flexible ingredient – while we typically reach for instant espresso powder, you can also add in brewed coffee, making this dish the perfect use for leftovers.
We’ve shared our go-to, quick and easy chili recipe below, but you can add coffee to any mix you’d like for extra depth and flavor. Once you do, you’ll never go back!
Coffee as a Savory Ingredient
While we love coffee in sweeter dishes like smoothies or brownies, we also feel it’s often overlooked for other dishes. Just as it brings out the richness of chocolate in baked goods, coffee also adds complexity to more classically savory spices as well. We love using it in chili rubs for meats, adding it to sauces or glazes, or sprinkling it into a vinaigrette.
Ingredients
2 tbsp olive oil
2 lbs ground turkey, white and dark combined, OR 1 lb each ground turkey and ground beef
2 cups coarsely chopped onions
2 tbsp chopped garlic
1 large red bell pepper
1 cup chopped celery
1 jalapeno pepper, cored, deveined, and finely chopped
1 tbsp dried oregano
2 bay leaves
1 tbsp chili powder (or more if you like plenty of spice!)
2 tsp ground cumin
3 cups canned diced tomatoes
2 cups chicken broth
1 tbsp instant espresso powder
Salt and pepper, to taste
2 15 oz cans of black beans, drained*
2 cups shredded cheddar cheese, for topping
* Beans can be substituted to taste. We think 1 can of black beans and 1 can of kidney beans would be great here too!
Directions
Heat 1 tbsp oil over high heat in a large pot. Add ground turkey, or beef if using, and cook until lightly browned. Chop and stir consistently to break up lumps.
Remove meat from pot and set aside.
Add remaining oil to pot, then add onions, garlic, pepper, celery, jalapeno, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.
Add tomatoes, chicken broth, espresso powder, and salt and pepper. Bring to a boil then reduce heat. Let simmer, stirring occasionally, for about 15 minutes.
Add beans and cook for an additional 10 minutes, stirring occasionally.
Place chili in bowls and top with shredded cheddar cheese.
Recipe adapted from NY Times Cooking
