Although the weather may not feel like it, the calendar tells us Fall is approaching. Time for chili—with a twist!
Easy enough for a weeknight, this One-Pot Beef Chili is packed with flavor and spice, and features an untraditional ingredient that takes it to the next level: coffee! The coffee provides another layer of rich flavor and a slight bitterness that’s offset by the sweetness of the tomatoes. It also makes the meat melt-in-your-mouth tender. Try it for yourself, and we can assure you you’ll never go back. Load it up with all your favorite toppings like grated sharp cheddar cheese, sour cream and scallions.
One Pot Beef Chili
- 2 tbsp olive oil
- 1 lb ground beef
- 1 15.5-oz can cannellini beans, drained and rinsed
- 1 15.5-oz can pinto beans, drained and rinsed
- 1 28-oz can tomatoes, crushed
- 1/2 cup strong coffee (we like the Sweet July House Blend)
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 tbsp maple syrup
- 3 tbsp chili powder
- 1/2 tsp red chili flakes
- 1 tsp dried oregano
- 1/2 tsp cumin
- 2 bay leaves
- 2 garlic cloves, minced
- Salt and pepper, to taste
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, season with salt and pepper, and carefully brown—breaking up large pieces with a wooden spoon. Remove the beef using a slotted spoon and set aside.
- Lower the heat to medium-low and add the onion and bell pepper to the leftover beef fat in the pot. Season with salt and pepper. Cook until the vegetables are softened, then add the garlic and cook for a minute more. Stir in the spices and bay leaves and let cook for 2 minutes, allowing the spices to slightly toast and become fragrant.
- Add the beef back in, along with the beans, tomatoes, coffee and maple syrup—bring to a boil. Reduce the heat to simmer. Cover and let simmer for 15 minutes, then remove the lid and let simmer and reduce an additional 15 minutes.
- Serve with desired toppings—we recommend a sharp cheddar cheese, sliced green onion and a dollop of sour cream.