This recipe was inspired by our longtime collaboration with St. Louis's own Schlafly, but you can use any coffee stout of your choice (or just brewed coffee!). Regardless, we hope this dish serves as the ultimate comfort food, perfect for any time of year but especially as the season starts changing from summer to fall.
Combining two of our favorite seasons - stout season and chili season - this coffee chili recipe takes the bitters and malts from your favorite coffee stout and combines it with a little heat to give you a dish that is warming and rich.
In this recipe, we use our longtime collaboration stout with St. Louis's own Schlafly, but you can substitute whatever you wish.
If you want just a full hit of coffee, you can also sub in 24 ounces of your favorite brew!
In a large pot or dutch oven, heat oil over medium heat. Add onion, peppers and salt,
and saute until onions are translucent.
Add garlic, reduce heat, and cook for 5 more minutes.
Remove as much of the vegetable as possible and reserve.
Add both ground beef and stew meat and continue to cook until browned,
once browned add chili powder, cumin, salt, cocoa powder and brown sugar.
After 2 minutes of simmering, add beef stock, black beans, kidney beans and tomato puree.
Add vegetables back in as meat softens.
After cooking the spices and meat for an additional 2 minutes, add the coffee stout beer to deglaze, scraping the bottom bits up as the liquid simmers.
Re-season with salt, sugar and hot sauce if desired, simmer until the stew meat
is fork tender, adding water if necessary.
Eat immediately or cool and store in an airtight container.
