Follow me on facebook and Twitter
I met Chef Tim Byres a few weeks ago and I followed his Texan tip and added espresso to my chili. You have to try it. The depth of flavor that the espresso adds to the chili is incredible. I use cannellini beans instead of kidney to blend in with the pale colour of pork.

pork #chili

pork #chili

You will need:

75g bacon, finely chopped
500g minced lean pork
1/2 spoon good vegetable oil
1 large onion, finely chopped
1 to 2 fresh chili peppers, finely chopped, depending on how hot you like your chili
4 cloves garlic, grated
1 teaspoon oregano
1 tablespoon chili powder
a pinch of cumin seeds
1 teaspoon coriander powder
1 stock cube
2 teaspoons instant espresso powder
500ml tinned tomatoes
500g canellini beans
1 glass white wine
1 tablespoon tomato paste
Salt if desired

To serve: on tv we served our chili with rice, with a baked potato, tacos and Angry Birds Gluten Free Crisps topped with mature cheddar and with guacamole and yoghurt

Chili in a baked potato as seen on ONE TV

Chili in a baked potato as seen on ONE TV

Simply use a slow cooker to make your chilli so effortlessly or

chili pot

Saute the onion and garlic and add the bacon. Cook it for a few minutes and then add all the spices and espresso coffee. Stir and cook on moderate heat for a minute. Add the minced pork and cook well. Finally add the tomatoes, stock cube and wine and cook for 45 minutes on moderate heat. Finally add the canellini beans. Cook for 5 minutes and turn off the heat. Allow to rest for 10 minutes cover on before serving.

For the recipe in Maltese click here

Texan Chili on ONE TV

Texan Chili on ONE TV

Photography Ian Noel Pace

18 Comments on “A good pot of Chili, a taste of Texas in the Med

  1. Hi Lea. Espresso in Chili?? I’ve never thought about it. I use a couple of Tbsp of dark red mole in my chili because of the chocolate which adds a wonderful depth of flavor. I had never thought about using espresso in chili although I do a coffee rub for steaks which is very nice. Now that you mention it the addition of espresso seems only logical. Also, if Tim Byres says it’s good I’m sure it is. His restaurant, Smoke, is killer. He has recently opened a new location that is significantly closer to our house making a much better drive. πŸ™‚

    • Hi Richard, yes espresso and takes your chili flavor to another level. Yes i ve had it with dark chocolate but i think this is even better. I heard all about Tim’s restaurant, lucky you to be so close, he was a pleasure to host both on our tv show and during a radio chat show, a great sport considering he was here for just over 24 hours πŸ™‚

  2. Must be very delicious! and such an usual tip – adding espresso powder! Is there any substitution for this, may be to add more instant coffee granules? I guess it’s a bit difficult to find such powder, at least here. Thanks!

%d bloggers like this: