Beef Chili with Coffee & Spices

Ingredients

Dried Chilis: 2 Guajillo Chilis, 2 Wiri Wiri Chilis, 2 Chipotle Chilis - reconstituted (instructions here) .

1 tablespoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon yellow mustard seeds, toasted
1 teaspoon dried thyme
2 whole garlic cloves, plus 1 tablespoon minced garlic
Three 14.5-ounce cans peeled whole tomatoes, drained
2 tablespoons olive oil
2 pounds ground beef*

1 large onion, diced
6 ounces meaty bacon, diced (1 cup)**  
6 cups chicken stock ***
2 cups stout beer
2 cups brewed coffee
1/2 cup crushed tortilla chips
8 cilantro sprigs, coarsely chopped
Three 15-ounce cans pinto beans, rinsed and drained

VEGETARIAN SUBS

* 6 Cups diced portobello mushrooms and 1 Tbsp Smoked Paprika, 3 Tbsp olive oil

** 1 cup diced red pepper and 2 Tbsp olive oil

*** Vegetarian stock

Salt for seasoning

Directions

Add reconstituted chilis  to a blender and add coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.

In a large enameled cast-iron casserole or thick bottomed large pot, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef. 

Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.

Original Recipe