Description
A rich, deep-flavored chili inspired by Alton Brown methods, featuring coffee and cocoa powder for depth and finished with a creamy chipotle-lime swirl to balance the heat.
Ingredients
- 1 kg (2.2 lbs) ground beef chuck, 80/20 fat ratio
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 60 ml (4 tbsp) tomato paste
- 30 ml (2 tbsp) neutral cooking oil
- Ancho chili powder, New Mexico chili powder, ground cumin, dried oregano, cayenne pepper, unsweetened cocoa powder, and masa harina (quantities not specified)
- 250 ml (1 cup) strong brewed coffee
- 1 can (400 g) crushed tomatoes
- 250 ml (1 cup) halal beef broth
- 1 can (400 g) kidney beans, rinsed and drained
- Cream cheese, plain full-fat yogurt, chipotle peppers in adobo, lime juice, ground cumin, salt (for swirl, quantities not specified)
- Fresh cilantro, chopped, for garnish
- Smoked paprika, for garnish
Instructions
- Brown Beef and Sauté Aromatics: Heat 30 ml (2 tbsp) neutral cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 8-10 minutes, breaking it up until deeply browned and crumbled. Drain off all but 30 ml (2 tbsp) of the rendered fat. Add the diced onion and cook until softened (about 6-8 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
- Toast Spices and Tomato Paste: Push the beef and onions to one side of the pot. Add the 60 ml (4 tbsp) of tomato paste to the empty side and cook, stirring, for 2 minutes until it darkens slightly. Stir in the chili powders, ground cumin, dried oregano, cayenne pepper, unsweetened cocoa powder, and masa harina. Cook for 1 minute, stirring constantly, to toast the spices and release their flavor.
- Simmer and Thicken: Pour in the strong brewed coffee, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, halal-certified beef broth, and drained kidney beans. Bring the mixture to a simmer. Reduce the heat to low, cover, and let simmer for at least 90 minutes (up to 2 hours for best results), stirring occasionally. Season with salt and freshly ground black pepper to taste.
- Prepare Chipotle-Lime Swirl: While the chili simmers, prepare the swirl by combining softened cream cheese, plain full-fat yogurt, minced chipotle peppers (or paste), fresh lime juice, ground cumin, and a pinch of salt in a small bowl. Whisk until completely smooth and creamy.
- Serve and Garnish: Ladle the hot chili into individual bowls. Dollop a generous spoonful of the Smoky Chipotle-Lime Swirl onto the center of each bowl. Garnish with a sprinkle of chopped fresh cilantro and a light dusting of smoked paprika.
Notes
To achieve a truly rich flavor, let the chili simmer for up to 2 hours. If the chili becomes too thick during simmering, add a splash of extra broth; if too thin, remove the lid and let it reduce for the last 30 minutes. Black beans or pinto beans can be used in place of kidney beans.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 350 g)
- Calories: 480 calories
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 90 mg