Beef & Espresso Chili


1-1/2 lb. freshly ground lean ground beef from Huntington Meats

4 tsp. extra-virgin olive oil, divided

1-1/2 cups diced yellow onion (about 1 large)

2 green bell peppers, seeded and chopped

1 lb. fresh tomatoes, chopped

1 15-oz. can black beans, drained and rinsed

2 cups low-sodium beef broth

2 Tbsp. instant espresso or coffee granules

2 Tbsp. chili powder

2 tsp. ground cumin

1 Tbsp. organic evaporated cane juice

1-1/4 tsp sea salt

1 cup sour cream

1/8 tsp. ground cayenne pepper, or to taste

2 green onions, finely chopped


In a large, non-stick skillet over medium-high heat, add beef and cook, breaking up with a wooden spoon until browned, about 4 minutes. Transfer to a 4-qt slow-cooker.

In same skillet, heat 1 tsp oil, Add yellow onion and cook for 4 to 5 minutes, until browned. Transfer to slow-cooker and add green 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 heat and stir in cane juice, remaining 3 tsp oil and salt.

In a small bowl, combine sour cream and cayenne pepper. Cover and refrigerate until serving. Top chili with sour cream mixture and garnish with green onions.

Servings: 8