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Espresso Chili with Beef and Black Beans

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 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

Toppings:

  • Minced red onions

  • Chopped cilantro

  • Chopped radishes

  • Chopped avocado

  • Crumbled Fritos Corn Chips

  • Crumbled Queso fresco or shredded cheddar

Preparation

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. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...