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Cuban-Coffee Chili Recipe

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This recipe for Cuban-Coffee Chili is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. lean ground beef
2 medium (about 1 1/2 c.) onions, chopped
2 clove(s) garlic, minced
2 bay leaves
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/4 tsp. fresh ground black pepper
1/4 tsp. ground allspice
1 tsp. salt
1/4 tsp. chopped fresh thyme leaves
1 tsp. capers
2 T. chopped pimiento-stuffed green olives
2 can(s) (4 1/2 oz.) diced green chiles
2 c. strong coffee
1 T. dark molasses
1 can(s) 14 1/2 oz. diced tomatoes
1/3 c. raisins
1/2 c. slivered almonds, toasted
5 c. hot cooked rice
Directions:
Directions:
1. Brown the meat and vegetables: In a large Dutch oven, brown the beef over medium-high heat -- about 3 min. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and saute until translucent -- about 3 min. Add garlic and cook 1 min.

2. Make the chili: Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 min.

3. Finish the chili: Add raisins and simmer uncovered for 10 min. Garnish with almonds. Serve hot over cooked rice.
Number Of Servings:
Number Of Servings:
5

 

 

 

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