Chili with Coffee
It's hard to beat a good bowl of chili on a cold winter night, but this one is great any time of the year. Serve in large soup mugs or pour over wedges of cornbread and sprinkle with shredded cheese.
1 pound ground beef
Salt and ground black pepper to taste
1/2 cup strong-brewed coffee
2 teaspoons chili powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 cloves garlic, finely minced
1/2 cup diced onion
1 (14.5-ounce) can peeled, crushed tomatoes
2 (14.5-ounce) cans kidney beans, drained
1 teaspoon dried thyme, crushed
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
1 cup beef broth
- In a large saucepan, cook and crumble ground beef until no longer pink; drain and season with salt and pepper to taste.
- Add remaining ingredients, bring to a boil; reduce heat to low. Cook uncovered for 40 to 45 minutes or until desired thickness is reached.
Makes 6 servings.