Chilli Con Carne With a Coffee Twist
Here at Two Chimps towers, when we think of coffee, we don’t just think of all the different, incredible flavours that you can find in one cup; oh no. We also like to imagine all the things that you can add coffee to…
Coffee cake, coffee cookies, coffee muffins the list goes on and on! In short, we are coffee mad.
With our latest recipe, you can even have coffee in something on the savoury side of life. How does adding coffee to chilli con carne sound? Oh and don’t forget the dark chocolate!
Keep reading to find out how to make this chilli con carne with a coffee twist!
First off, you will need some ingredients:
You will need:
- 1 tbsp. vegetable oil
- 2 brown onions, each about the size of a tennis ball: finely chopped
- 500g beef mince
- 2 garlic cloves, crushed
- 1 tbsp. dried chilli flakes
- 1 tbsp. cumin
- 1 tbsp. tomato puree
- 800g chopped tomatoes (two tins)
- 2 double espressos (or other strong coffee: Moka Pot for instance)
- 30g dark chocolate
- 400g kidney beans
You will also need a large pan.
Right then, let’s do this.
Firstly, heat the vegetable oil in a large pan over a low heat and fry the onions until soft.
This should take around 10 minutes.
Next, add the meat. Turn up the heat and let the meat brown fully.
Once browned, stir in the garlic, dried chillies and cumin.
Follow this by adding the tomato puree, kidney beans, tin tomatoes and coffee.
Bring to the boil and then turn down the heat, allowing your chilli to simmer for 20-25 minutes.
The liquid will slowly reduce as it simmers away.
Once the chilli starts to thicken, grate the dark chocolate into the pan.
We served our coffee chilli with rice, but you can serve it with pitta bread, nachos or in a jacket potato.
And that is all there is to it. You will seriously impress your guests at the next dinner party with this simple, yet awesome dish.
This recipe is so good, even the cat liked it!
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Need some coffee to try this recipe with? We’ve got you covered – head over to our shop where you will find a full list of all our coffees.
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