Chili Recipe with Coffee

5 from 2 votes

Chili Recipe with Coffee

A hearty, simple chili made with beans, tomatoes, and a carefully balanced blend of spices, with one surprising ingredient… coffee. This chili is rich, filling, and deeply flavorful, using everyday pantry ingredients to create something that tastes like it took much longer than it did.

Prep Time 15

Cook Time 30

Servings

Calories 242kcal

Author Jennifer

Cost $4

Equipment

1 large pot

Ingredients

4-5 cups cooked beans, drained and rinsed (pinto, kidney, or black beans are all good -- canned or cooked is also fine)
1 onion (chopped)
2 cloves garlic (minced)
1 can 28 oz petite diced tomatoes, undrained
2 tablespoons butter or oil
2 cups chicken stock or broth
1/2 cup strong coffee, brewed (can use up to 1 cup)
2 tablespoons ketchup (optional but helpful)
1½ teaspoons chili powder (increase if you want more heat)
1 teaspoon cumin
¾ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon black pepper
⅛ teaspoon cinnamon
1 teaspoon salt to taste
1 bay leaf
1 chopped chili pepper (optional, if you want heat)
1/2 teaspoon crushed red pepper (optional, if you want heat)

Instructions

Build the base
In a pot: Melt butter and cook onion for 5–7 minutes. Add garlic, cook 1 minute.
Bloom the spices
Add all spices and stir for 1–2 minutes. This step matters as it wakes everything up
Add everything else
Stir in: cooked beans, tomatoes, broth, coffee, ketchup, and a bay leaf.
Simmer
Let simmer 30 minutes, stirring occasionally. You can continue cooking for 60 minutes total if you get busy. Mash a few beans if you want it thicker.

Taste and adjust
Needs depth → tiny bit more coffee
Too acidic → pinch of sugar
Too thick → add water
Too thin → simmer longer
Serve and enjoy!
Remove bay leaf before serving.

Nutrition