Ground Beef Chili with Coffee and Cinnamon

Steps

1. 1

   Brown the ground beef

   • Heat a large pot (5-quart) over medium-high heat.
   • Add the ground beef and break it apart with a wooden spoon, stirring occasionally.
   • Cook for 8–10 minutes until no pink remains in the meat and it is golden brown and broken into small crumbly pieces.
   • If excess fat has pooled on top (more than ¼ inch), carefully drain most of it, leaving about 1 tablespoon for flavor.

   + Show details− Hide details

   Ready when: No pink remains in the meat; beef is golden brown and crumbly

   Tip: If the pot feels crowded, brown the beef in two batches instead. Overcrowding steams the meat instead of browning it, resulting in a pale, less flavorful chili.

2. 2

   Sauté onion and garlic

   • Reduce heat to medium.
   • Add the diced onion to the pot and cook for 2–3 minutes until softened and beginning to turn translucent at the edges.
   • Stir in the minced garlic and cook for another 1 minute, stirring constantly, until fragrant but not browned.
   • The aromatics should release their fragrance into the pot.

   + Show details− Hide details

   Ready when: Onion is softened and translucent at edges; garlic is fragrant and light golden

   Tip: Don't let the garlic brown—it turns bitter. If it cooks too quickly, reduce heat slightly.

3. 3

   Toast spices and tomato paste

   • Stir in the chili powder, cumin, and cinnamon into the pot.
   • Add the tomato paste and stir constantly for 1–2 minutes until the spices are very fragrant and the entire mixture darkens in color.
   • The spices should coat the beef and aromatics evenly.
   • Be careful not to let the paste scorch on the bottom of the pot.

   + Show details− Hide details

   Ready when: Spices are intensely fragrant; mixture has darkened visibly and looks cohesive

   Tip: Toasting the spices blooms their flavors and prevents them from tasting raw or sharp. This step is crucial for the depth of the finished chili.

4. 4

   Add coffee, broth, and tomatoes

   • Pour in the cooled brewed coffee and beef broth, stirring well to deglaze the pot—scrape up any browned, flavorful bits stuck to the bottom.
   • Add the crushed tomatoes with their juice and the diced tomatoes with their juice.
   • Stir everything together until well combined and the mixture looks smooth and unified in color.

   + Show details− Hide details

   Ready when: All ingredients are incorporated; chili is smooth and uniform in color

   Tip: Deglazing lifts the flavorful browned bits from the pot bottom into the liquid, deepening the overall flavor of the chili.

5. 5

   Add beans and simmer

   • Stir in the drained and rinsed kidney beans.
   • Bring the chili to a gentle simmer, then reduce heat to medium-low.
   • Simmer uncovered, stirring occasionally (every 5–10 minutes), for 30–35 minutes.
   • The chili should thicken noticeably, the flavors should meld into one cohesive, unified taste, and the liquid should reduce by about one-third.
   • By the end, a thin layer of oil should rest on top of the chili surface.

   + Show details− Hide details

   Ready when: Chili has thickened to a spoonable consistency; liquid has reduced visibly; flavors taste unified and deep

   Tip: Stir occasionally to prevent sticking on the bottom, but not constantly—too much stirring can break down the beans.

6. 6

   Taste and adjust seasoning

   • Remove pot from heat.
   • Taste the chili and season with kosher salt and black pepper to your preference.
   • If you like more heat, stir in minced jalapeño or a splash of hot sauce.
   • If you've made adjustments, let the chili rest for 2–3 minutes off heat so flavors can settle, then taste again and adjust if needed.
   • Serve hot in bowls.

   + Show details− Hide details

   Ready when: Chili is well seasoned to your taste

   Tip: Chili flavors continue developing as it cools. Taste carefully and add salt and pepper gradually rather than all at once, since the flavors will concentrate slightly as it sits.