Steps:
- For the chili: Heat the oil in a large Dutch oven over medium-high heat.
- Add the ground beef and 1 1/2 teaspoons salt and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 10 minutes. Transfer to a bowl with a slotted spoon.
- Reduce the heat slightly, add the onions to the pot, and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, about 30 seconds more.
- Return the browned meat to the pot and add the tomatoes, coffee and 2 cups water. Bring to a simmer, then reduce the heat to low and cook at a low simmer, partially covered, for 1 hour. Skim off excess fat that rises to the surface during cooking.
- After the hour, add the kidney beans and pinto beans. Continue cooking, partially covered, until the flavors have blended, another 30 minutes.
- For the toppings bar: Serve the chili in mugs. Line up all of the toppings in small bowls and dishes for guests to add as they like.
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