Chili con Coffee

I’m doing a weekly recipe guest-post on the website of my CrossFit gym. This week’s recipe is one of our family favorites: Chili con Coffee. Qué, with coffee? Yes, you read that right, it’s a beanless chili con carne, with the addition of coffee which gives it a nice ‘earthly’ taste. Read on to find another suprising variation! I try to make double portions when I make it, so I can put a portion in the freezer for a busy day. You can also make this recipe a day before eating it, it even tastes better!

• 1 spoonful of ghee, butter or coconut oil
• 1 (big or 2 small) red onion, chopped
• 2 cloves garlic, chopped
• 2 red bell peppers, diced
• 800 gr (1.7 lb) good quality ground beef
• 1 teaspoon chili-flakes
• 1 teaspoon paprika (smoked, if you can find it)
• 1 can (+/- 14 oz) diced tomatoes
• 1 spoonful tomato paste
• 2/3 cup (150 ml) strong coffee, preferably espresso (Don’t like coffee? Sub the coffee with 20 gr 99% chocolate)
• sea salt and freshly ground pepper to taste

For the guacamole:

• 1 ripe avocado, peeled and diced
• 4 scallions, cut in rings
• juice of 1/2 lime
• chili-powder (or chipotle) to taste
• freshly ground black pepper and celtic sea salt to taste

Prepare the chili: melt the fat in  cast-iron skillet (or Dutch oven) and fry the onion, garlic and diced bell pepper until soft. Add the ground beef and spices fry stirring continously. Add the diced tomatoes, tomato paste and coffee, stir well and bring to a boil. Let it simmer on low for about an hour (or longer). Add sea salt and freshly ground black pepper.
In the meantime mash the avocado with a fork. Add the lime juice, scallions and spices and mix.

Serve the chili with Romaine lettuce ‘taco-shells’, coleslaw, the guacamole and full-fat sour cream. Don’t forget to lick your fingers!

De Nederlandse versie van het recept vind je hier: Recept van de week: Chili con Coffee