When we received our assignment for this month's Secret Recipe Club, the blog from which we needed to choose and make a recipe, we were a little intimidated. You see, we have followed and admired Authentic Suburban Gourmet for some time, and you will understand why once you take a look at that blog, with its plethora of intriguing recipes, unique style, and gorgeous photographs. It's the kind of blog we strive for ours to become, and its author, Lisa, is the kind of fellow foodie we love to follow.
We spent hours going through Lisa's countless recipes trying to find just one. We especially love her series of "Friday Night Bites," a wide array of fabulous snacks and appetizers perfect for entertaining. And we have bookmarked plenty of those, we can tell you. But as we looked ahead to the busy, and according to the local weather report, "chilly" week ahead, we had to go with one of her "chili" recipes. But which one?
Having judged a couple of chili contests for the International Chili Society, the argument over the inclusion of beans, while it amuses us, doesn't deter us from throwing them into our chili pot. While they scoff at "chili con carne" (of course it has meat, they insist, but it absolutely should not have beans!), we add not one but four kinds of beans into ours. But what really drew us toward one of Lisa's chilis was the secret ingredient...one that has proven its worth in another of our SRC recipes. That's why we're naming this particular dish "Chili con Caffé." Yup...there's coffee in that there chili!
After doubling the recipe, we had a vat o' chili to eat for Sunday night dinner and a few school lunches after that. Plus some to share, of course. It was truly delicious, and perfect for these dark and cozy late autumn days. With the blend of meats, variety of beans, slight chipotle/hot sauce heat, and intriguing dark coffee notes, its had plenty of heartiness and depth of flavor. Thank you to Lisa from Authentic Suburban Gourmet for sharing the recipe. It's a keeper!
Chili con Caffé
adapted from "Coffee Chili" on Authentic Suburban Gourmet
2 pounds "meat loaf mix" of ground beef, ground veal and ground pork
2 onions, diced
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans black beans, undrained
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
5-6 tablespoons chili powder
3-4 tablespoons tomato paste
2 28-ounce cans diced tomatoes
1 cup your favorite salsa
2 chipotle peppers, chopped
Hot sauce (we like Cholula), kosher salt and black pepper, to taste
2 cups brewed coffee
Brown the ground meat in a large pot, breaking up the meat as it cooks. Add the diced onions and cook for 3-4 minutes. Add remaining ingredients and stir to combine. Cook over medium heat for 30 minutes, then turn down heat and simmer for one hour. Serve with chips or cornbread with shredded cheese, chopped green onions, sour cream, cilantro, or any other of your favorite chili accoutrements.