Ingredients
This championship chili blends rich coffee notes with our unique spice mix, creating a depth of flavor that will have your taste buds dancing. Topped with cheese and sour cream, it's the ultimate comfort food for any occasion.
Preparation
Step 1
Heat 2 tablespoons of olive oil in a Dutch oven or a large pot over medium-high heat.
Step 2
Add the ground beef and cook, breaking it up with a wooden spoon, until it is just browned (about 4 minutes). Transfer the beef to a plate using a slotted spoon.
Step 3
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil.
Step 4
Add the diced onions and cook, stirring occasionally, until softened and lightly golden (about 10 minutes).
Step 5
Add the diced jalapeńo and cook, stirring occasionally, until softened.
Step 6
Add the minced garlic and cook, stirring frequently, until fragrant.
Step 7
Add the Mushroom Street Farms Fungi Fiesta spice blend, chili powder, ground cumin, paprika, cayenne pepper, 1/2 teaspoon of salt, and tomato paste. Stir frequently until the spices are well-coated and fragrant.
Step 8
Stir in the beef broth, coffee, and crushed tomatoes, then bring the mixture to a boil over high heat.
Step 9
Stir in the cooked ground beef and any accumulated juices from the plate, then reduce the heat to medium-low.
Step 10
Simmer the chili, partially covered, until the beef is tender and sauce is slightly thickened.
Step 11
Stir in the undrained black beans and simmer uncovered until the beans are softened and the chili is thickened (about 30 minutes more). Season with salt and pepper to taste.
Step 12
Serve the chili hot, topped with sour cream, shredded cheddar, sliced scallions, and tortilla chips.
Note: Adding a cup of strong, brewed coffee to your chili pot will greatly enhance its flavor, providing a rich, roasted coffee taste that mimics long hours of simmering.
