Beef and Espresso Chili with Cayenne Cream

Beef and Espresso Chili with Cayenne Cream
Staff Writer
Beef and Espresso Chili with Cayenne Cream
Chris Henry
Beef and Espresso Chili with Cayenne Cream

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.

8
Servings
382
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Pound  extra-lean ground beef
  • 4  Teaspoons  extra-virgin olive oil
  • 1 1/2  Cup  diced yellow onion
  • 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
  • scallions, chopped finely, for garnish

Directions

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.

Nutritional Facts

Total Fat
23g
33%
Sugar
5g
6%
Saturated Fat
10g
42%
Cholesterol
100mg
33%
Carbohydrate, by difference
15g
12%
Protein
28g
61%
Vitamin A, RAE
114µg
16%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
122mg
12%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
40µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
39mg
12%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
291mg
42%
Selenium, Se
22µg
40%
Sodium, Na
620mg
41%
Water
145g
5%
Zinc, Zn
6mg
75%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.