Best Coffee Chili Recipes

COWBOY STEAK WITH COFFEE AND CHILI RUB

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

COFFEE CHILI

Steps:

• Cook ground beef, oil, onions, green pepper and garlic until beef is browned.
• Stir in chili powder and cumin.
• Add tomatoes, coffee, water, chilies, salt and pepper.
• Simmer covered 1 hour, then cook an additional hour uncovered.
• Serve over cooked rice.

CHILI RUBBED BABY BACK RIBS W/ DARK ROAST COFFEE BARBECUE SAUCE

Steps:

• For the rub:.
• Whisk rub ingredients together in small bowl.
• Rub spice mixture all over ribs.
• Gently boil beer in medium saucepan until reduced to about 1 cup.
• Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
• Preheat oven to 400F or preheat gas grill to approximately 350-400°F
• Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
• For the BBQ sauce:.
• Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
• Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
• Serve with polenta.

CHILI AND COFFEE-RUBBED STEAKS

Steps:

• Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
• Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
• Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

COFFEE CHILI RUBBED BEEF SHORT RIBS

Steps:

• Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
• Preheat the oven to 350ºF (180ºC).
• Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
• Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
• Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.

CROCK POT CHILI-COFFEE CHICKEN & SWEET POTATOES

Steps:

• 1. Mix together the chili powder, coffee, garlic, and brown sugar in a small bowl. Put the chicken skin side up and spoon the chili-coffee mix over top of each.
• 2. Cut the sweet potatoes into 3-4 inch slices. I did three with each. lay them over the chicken trying to put in spaces in between if possible. Mix the sugar with the cinnamon spoon some cinnamon sugar over each sweet potato slice. and cook on low 6-8 hours.
• 3. Mine was done in 6. The thighs were small so we did two each and 3 chunks of sweet potato. To serve: Mix the butter with the leftover cinnamon sugar mix to make cinnamon butter. serve on the sweet potatoes.

COFFEE CHILI RUBBED TENDERLOIN

Steps:

• In a small bowl, combine oil, garlic, salt & RawSpiceBar's Dark Coffee & Chiles. Rub pork tenderloin with mixture, rolling the tenderloin until all of it is covered in the spices. Refrigerate and allow to marinate, at least 2-3 hours.
• When ready to cook, preheat oven to 375 degrees.
• Coat a cast iron skillet with the canola oil, and bring to medium-high heat.
• Place tenderloin on pan. Sear for about 3-4 minutes, and turn over. Sear again for 3-4 minutes. Continue to sear all over, and once you have made your final "flip" of the tenderloin, place skillet in oven on middle rack. Bake for 25-30 minutes, or until a thermometer inserted into the center reads 150 degrees. Tent with foil and allow to rest for 8-10 minutes, slice and serve. Enjoy!

HISPANIOLA COFFEE CHILI

Steps:

• Brown the meat in a large Dutch oven, cook the beef over medium-high heat, about 4-5 minutes.
• Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent, about 3 minutes.
• Add garlic and cook 1 minute.
• Replace meat and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
• Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.

SEATTLE COFFEE CHILI

Steps:

• Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.
• In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.
• In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.
• Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.
• Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.

COFFEE CHILI RUBBED BEEF SHORT RIBS

Steps:

• Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
• Preheat the oven to 350ºF (180ºC).
• Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
• Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.)
• Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.

SWEET CHILI COFFEE ROAST PORK MEAL

Steps:

• Mic the spices, brown sugar and the coffee. rub all over the roast and put in a crock pot.
• set to low setting plug in (Importain to to that as I have forgotten at times, lol )and cook for 7-8 hours or until done.
• dish after 3 hours
• dish after 5 hours all done
• sliced and ready to serve
• side dish. Sweet chili/coffee sweet potatoes 1 large can sweet potatoes or Yams drained 2 tbls rounded brown sugar 1 tsp garlic powder 1 tsp chili powder 1 tsp instant coffee left over drippings from meat about 1/8th of a cup put potatoes in a micro safe dish and cut into bite size chunks. mix all the spices, coffee and sugar together and sprinkle on top. Microwave for 3 minutes and add a little pan drippings on top. serve with sweet chilicoffee pork roast

HISPANIOLA COFFEE CHILI

Steps:

• Brown the meat in a large Dutch oven, cook the beef over medium-high heat, about 4-5 minutes.
• Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent, about 3 minutes.
• Add garlic and cook 1 minute.
• Replace meat and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
• Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.