Beef And Espresso Chili With Cayenne Cream

Name: Beef And Espresso Chili With Cayenne Cream
Ingredients: 1 1/2 pound extra-lean ground beef; 4 teaspoon extra-virgin olive oil; 1 1/2 cup diced yellow onion; 2 green bell peppers, seeded and chopped; 1 pound tomatoes, chopped; one 15-ounce can black beans, drained and rinsed; 2 cup low-sodium beef broth; 2 tablespoon instant espresso or coffee granules; 2 tablespoon chili powder; 2 teaspoon 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 scallions, chopped finely, for garnish

Chris Henry|Jan. 8, 2013 5:13 pm EST

2 (1 ratings)

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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.

Servings

8

Ingredients

1 1/2 pound extra-lean ground beef
4 teaspoon extra-virgin olive oil
1 1/2 cup diced yellow onion
2 green bell peppers, seeded and chopped
1 pound tomatoes, chopped
one 15-ounce can black beans, drained and rinsed
2 cup low-sodium beef broth
2 tablespoon instant espresso or coffee granules
2 tablespoon chili powder
2 teaspoon 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 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.