Coffee Chili on Texas Style Recipe
Autumn is a great time of year, but the cold is slowly creeping up, and with them you want something satisfying. I found This recipe on a German website, thank you very much to the author. The composition may seem strange-cocoa, beer, coffee? The result, however, is a very sharp, dark, thick chili that appeared in Texas (and they know how to cook chili!) In 1999, as the winner of the “State championship in Chile”.
Servings
6
Cook Time
150minutes
Servings
6
Cook Time
150minutes
Ingredients
Instructions
  1. Prepare the ingredients. Cut the meat into small cubes, large ones in the photo, since I already had it cut from the store, I still cut it.
  2. It is better to cook in a cast-iron dish or in a dish with a thick bottom. Heat the vegetable oil and fry the meat, preferably in parts, so the juice will not stand out and it will brown faster
  3. While the meat is being fried, add finely the onion, garlic and chili pepper.
  4. Transfer the meat from the pan and fry the onion, garlic and chili pepper in this oil. The dish should be sharp, but if you do not eat spicy, put a little, I do not advise you to refuse at all, I think it will suffer in taste.
  5. Onions are browned, add minced meat to it, fry, stir occasionally.
  6. Add the tomato paste and simmer for a few minutes
  7. Add the rest of the ingredients (except beans) and season to taste, I give spices, as in the original recipe, I cooked. Cook over low heat, stirring frequently, for about an hour and a half.
  8. Then add the beans and simmer for another 30 minutes, perhaps adding a little more broth or beer, I didn’t need.
  9. This coffee chili is served with corn bread with honey butter ( in the US) or with baguette (in European style), we ate with pumpkin bread. Of course, this is a high-calorie dish, but we do not eat this every day, sometimes on weekends you can pamper your family or surprise guests!!!
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