Coffee Chilli

Text read by Mary Peters

Ingredients

  • 30 ml oil
  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • 500 g minced beef
  • 500 g beef, finely diced
  • 2 cans of peeled tomatoes, 
  • 250 ml beer, dark
  • 200 ml coffee, strong
  • 2 small tins of tomato paste, approx. 80 g each
  • 200 ml broth
  • 3 tbsp sugar, brown mixed with chilli powder
  • 1 tbsp cocoa powder (baking cocoa, unsweetened)
  • ½ tsp oregano
  • 1 tbsp cumin powder
  • Salt and pepper
  • Chilli peppers (1 – 3 pieces, depending on how hot you want them), finely chopped
  • 3 cans of kidney beans, approx. 400 g each, drained
  • ½ tsp coriander powder

Method

Finely chop the onion and rosemary needles. Finely purée the chestnuts. Briefly sauté the onion and rosemary in olive oil, add the chestnut purée and mix. Separate the eggs, beat the egg yolks with butter until fluffy. Stir in the chestnut mixture and the cheese. Season with salt, pepper and add the lemon zest.

Beat the egg whites until stiff, mix with the chestnut mixture and pour into buttered soufflé moulds. Place the moulds in a baking dish. Fill with water to 2/3 of the height of the soufflé dish. Bake in the preheated oven at 180 degrees for about 45 minutes.

A cream sauce with fresh mushrooms goes very well with this.

Heat the oil in a large pot and brown the onions, garlic, meat cubes and minced meat for ten minutes. Then add the rest of the ingredients (except the beans) and season to taste – start with less chilli pepper first. Cook over low heat for about one and a half hours, stirring frequently. Then add the beans and simmer for another 30 minutes, adding a little more stock or beer if necessary.

The ingredients may sound strange – cocoa, beer, coffee? But the result is a very spicy, dark, thick chilli that was the winner of the “Statewide Chilli Championship” in Texas in 1999. This chilli goes well with cornbread with honey butter or baguette.