Beef and Espresso Chili with Cayenne Cream


  • 1 1/2 Pound  extra-lean ground beef
  • 4 Teaspoons  extra-virgin olive oil
  • 1 1/2 Cup  diced yellow onion
  • 2 s  green bell peppers, seeded and chopped
  • 1 Pound  tomatoes, chopped
  •    One 15-ounce can black beans, drained and rinsed
  • 2 Cups  low-sodium beef broth
  • 2 Tablespoons  instant espresso or coffee granules
  • 2 Tablespoons  chili powder
  • 2 Teaspoons  ground cumin
  • 1 Tablespoon  evaporated cane juice, preferably organic
  • 1 1/4 Teaspoon  sea salt
  • 1 Cup  low-fat sour cream
  • 1/8 Teaspoon  cayenne, or to taste
  • 2 s  scallions, chopped finely, for garnish

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by Chris Henry

This chili is gluten-free and delicious. The flavor of espresso complements and enhances the flavor of the beef, giving it an umami-boost. A slow cooker makes this chili come together with ease, simmering away at a low temperature while you're out going about your day.

Click here to see 9 Tips to Make Perfect Chili.


Heat a large, nonstick skillet over medium-high heat. Add the beef and cook, breaking up with a wooden spoon until browned, about 4 minutes. Transfer to a 4-quart slow cooker.

In the same skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the onion and cook until browned, for 4-5 minutes. Transfer to the slow cooker and add the bell peppers, tomatoes, beans, broth, espresso, chili powder, and cumin.

Stir well, cover, and cook on low for 8 hours. (Alternatively, cook on high for 4 hours.) Turn off the heat and stir in the remaining olive oil, cane juice, and salt.

Meanwhile, in a small bowl, combine the sour cream and cayenne. Cover and refrigerate until serving. To serve, top the chili with the sour cream mixture and garnish with the scallions.

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