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Even though the weather is warming up, I still love the heat of chili. It’s wonderful to have a quick dinner available, that can be cooked in one pot, yet individualized with the addition of different toppings. Because the Espresso Chili with Beef and Black Beans is so quick and easy to make and clean up, the little time required in the kitchen, leaves lots of time for fun summer activities.


espresso chili with beef

2 tablespoons olive oil

2 pounds ground beef

2 tablespoons chili powder

1 tablespoon ancho chile powder

1 tablespoon instant espresso powder

1 tablespoon ground coriander

1 tablespoon ground cumin

salt and pepper

1 onion, chopped

4 cloves garlic, minced

1/4 cup pickled jalapeño slices, chopped

2 tablespoons tomato paste

2 cups beef stock

1 can (15 ounces) black beans, rinsed and drained

2 tablespoons Worcestershire sauce

cilantro, sliced radishes and chopped avocado for serving

In a large skillet, heat the olive oil over medium-high. Add the beef and cook until browned, about 5 minutes. Add the chili powder, ancho chili powder, espresso powder, coriander and cumin, season with salt and pepper. Cook, stirring constantly, about 1 minute. Add the onion, garlic and jalapeño. Cover and cook, stirring occasionally until the vegetables soften, 6 to 8 minutes.

Add the tomato paste, stir until blended, then add the stock, beans and Worcestershire sauce. Bring to a boil, then reduce the heat to low and let simmer, stirring often, about 5 minutes.

Serve chili in bowls with toppings.


Recipe adapted from Rachael Ray, March 2015