Chili Con Carney Café

"Chili Today and Hot Tamale!" The taste of coffee further enriches this already lush pot of chili. Tradition suggests adding cinnamon, but fine ground coffee is even better.


� 1 pound lean ground beef
� 1 can black beans, drained
� 1 can pinto beans, drained
� 1 can cannellini beans, drained
� 1 15 oz can tomato sauce
� 1 28oz can diced tomatoes
� 1 15 oz can green chiles
� 6 cloves garlic, minced
� 1 red bell pepper, chopped
� 1 medium jalapeno, seeded and minced
� 1 large onion, chopped
� 2 Tbsp. olive oil
� 2 and 1/2 Tsp Cookin' with coffee Powder

� 3 Tbsp. chili powder
� 1 and 1/2 Tbsp. brown sugar
� 3 tsp. dried oregano
� 2 and 1/2 Tbsp. ground cumin
� 1/8 tsp. ground allspice
� 1/8 tsp. ground cloves

Place oil in a large stockpot and heat to medium heat. Add ground beef, and stir while cooking until the meat just loses its red color. Add green chilis, garlic, red bell pepper, jalapeno, and onion to the meat. Saute until the onions are translucent. Stir in chili powder, Cookin' With Coffee Powder, brown sugar, oregano, cumin, allspice, and cloves. Add tomatoes and tomato sauce. Simmer on low heat for 15 minutes. Add black beans, pinto beans, and cannellini and cook for an additional 20 minutes.

Cook's note: If you like your chili con carne a bit thinner, add beef broth, chicken broth or brewed coffee in small increments. Don't add too much or you will have soup instead of a hearty chili con carne.