Espresso Chili with Beef and Black Beans

by Rachael Ray Show Staff 9:00 AM, February 25, 2015

Aired February 25, 2015

Serves 4

2 tablespoons olive or canola oil
1 1/2 pounds 80% lean ground sirloin
2 tablespoons chili powder, such as Gebhardt or ground ancho chili powder (which is very mild)
1 rounded tablespoon instant espresso powder
1 scant tablespoon ground coriander
1 scant tablespoon ground cumin
Salt and pepper
1 large onion or 2 medium onions, chopped
4 cloves garlic, chopped
1/4 cup pickled jalapeño slices, chopped
2 tablespoons tomato paste
2 cups beef or veal stock
1 15-ounce can black beans, rinsed and drained
2 tablespoons Worcestershire sauce

Minced red onions
Chopped cilantro
Chopped radishes
Chopped avocado
Crumbled Fritos Corn Chips
Crumbled Queso fresco or shredded cheddar


In a Dutch oven or a large deep skillet, heat the olive oil, two turns of the pan, over medium-high heat. Add the beef and cook, breaking it into pieces with a spoon, until browned, about 5 minutes.

Add the chili powder, espresso powder, coriander and cumin, and season with salt and pepper. Cook stirring constantly, about 1 minute. Add the onions, garlic and jalapeño. Partially cover and cook, stirring occasionally, until the vegetables soften, 6-8 minutes.

Add tomato paste; stirring until blended, then add the stock, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and let simmer, stirring often until flavors combine, about 5 minutes. Serve chili in shallow bowls with toppings of choice.