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Espresso Chili with Beef and Black Beans


  • 2 tablespoons olive or canola oil

  • 1 1/2 pounds 80% lean ground sirloin

  • 2 tablespoons chili powder, such as Gebhardt or ground ancho chili powder (which is very mild)

  • 1 rounded tablespoon instant espresso powder

  • 1 scant tablespoon ground coriander

  • 1 scant tablespoon ground cumin

  • Salt and pepper

  • 1 large onion or 2 medium onions, chopped

  • 4 cloves garlic, chopped

  • 1/4 cup pickled jalapeño slices, chopped

  • 2 tablespoons tomato paste

  • 2 cups beef or veal stock

  • 1 15-ounce can black beans, rinsed and drained

  • 2 tablespoons Worcestershire sauce


  • Minced red onions

  • Chopped cilantro

  • Chopped radishes

  • Chopped avocado

  • Crumbled Fritos Corn Chips

  • Crumbled Queso fresco or shredded cheddar


In a Dutch oven or a large deep skillet, heat the olive oil, two turns of the pan, over medium-high heat. Add the beef and cook, breaking it into pieces with a spoon, until browned, about 5 minutes. 

Add the chili powder, espresso powder, coriander and cumin, and season with salt and pepper. Cook stirring constantly, about 1 minute. Add the onions, garlic and jalapeño. Partially cover and cook, stirring occasionally, until the vegetables soften, 6-8 minutes. 

Add tomato paste; stirring until blended, then add the stock, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and let simmer, stirring often until flavors combine, about 5 minutes. Serve chili in shallow bowls with toppings of choice.