Thursday, January 27, 2011

Coffee Chili

Do you ever watch those cooking competition shows? Especially the ones where the contestants say they have a secret ingredient or family recipe, and of course you are dying to know what the secret is. Sometimes they share and other times, it is truly kept as a secret. It is fascinating that these secret ingredients are truly the distinguishing factor which brings the dish from good to great.

A few weeks ago a recipe caught my eye and after reading it - I knew that I had to make it. It was titled Cowboy Chili. The name intrigued me and wanted to see the origin of this chili’s namesake. This chili came from a wonderful food blog titled “She’s Cookin” by Priscilla. If you have not seen her blog before, I highly encourage you to take a few minutes to be amazed.

After reading this post on Foodbuzz, I archived the recipe to make at a later date. A few weeks ago, the Bay Area was experiencing very cold temperatures for the region. Chili seemed like the perfect comfort food to make for a Saturday night. I was inspired by Priscilla’s secret ingredient – coffee. That did it for me. I had to make this simple yet divine chili that my husband and I absolutely loved.

I adapted the title and recipe by adding more chili powder, Tabasco sauce and a whole onion chopped, along with highlighting the secret ingredient.  It was even better the next day after the flavors had some time to marry together.

Thank you Priscilla for sharing such a wonderful recipe along with your secret ingredient – coffee.

Coffee Chili

1 ¼ lb. ground turkey
2 15 oz. organic pinto beans
1 15 oz. organic black beans
1 large white onion, diced
Tabasco – add amount desired
1½ cup coffee
6 T. chili powder
1 can tomato paste
1 28 oz. can organic diced tomatoes
½ c. Pace Picante sauce or your favorite salsa

Brown the ground turkey in a large pot, breaking up the meat into bite size pieces as it cooks. Add a bit of olive oil to prevent any sticking. Add the diced onions and cook for about 3 to 4 minutes.

Add the remaining ingredients. Stir to combine.

Cook on medium heat for 25 minutes then turn down the heat and cook for one hour on low. Serve with your favorite chili condiments: shredded cheese, chopped green onions, sour cream and cilantro or any other items you love.


  1. wow great chili love the coffee in here

  2. Coffee does add great flavor to the most random things! I've dropped a little instant coffee in my spaghetti sauce before and was happy with the results.

  3. I had this chili on my list to try soon, it sounded so good. Now I know I have to try it. I love how you piled on the toppings, I'd like mine that way. Hope you have a great weekend.

  4. Wow, what a unique addition to chili. I bet the nice bitter flavor of coffee goes well with the smokey, spicy flavors. Always full of great ideas! Have a nice weekend ~

  5. So glad you enjoyed it, Lisa :) And it is better the next day - I left that out! Thanks for the mention - I'm flattered *blushing*. Have a wonderful weekend, darlin'.

  6. One great chili from TWO great bloggers! GREG

  7. Oh, I really wanted to try this, too, as soon as I read Priscilla's post. Will have to do it soon--looks great!

  8. I recently made a chili with chocolate. I also thought of making it with coffee. These chilies are great since it leaves an aftertaste after swallowing a spoonful of chili. Great job!

  9. This is such a great recipe...I must try a vegetarian version :)


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