After Chef Tim Byres visited Malta, a 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.
You will need:
75g bacon, finely chopped
500g minced pork or 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 topped with mature cheddar and with guacamole and greek yoghurt
Making chili is so effortless.
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.
- Texan Chili on ONE TV
Photography Ian Noel Pace
18 responses to “A good pot of Chili”
I have just done coffee and orange beef cheeks. Delicious. Too hot just yet for chili.
Now, Conor. It’s never too hot for a good bowl of chili. Mind you I’m not cooking it because the house is the only respite from the 97+ F heat we are having outside and my electric bill last month was over $600!!!!
We are having a couple of days of summer here. A rare treat.
enjoy it Conor, it is unusually cloudy here today, still hot but a cloudy sky with occasional bursts of sunshine, have a good Sunday 🙂
Now past tense. Pouring rain again. Such is life in Ireland.
oh dear, a rainy Sunday, I do love rainy Sundays though 🙂
never ever too hot for chili I agree richard, i love making it in what you call crock pot and we call slow cooker especially in the summer as it does not require time near the hot stove. 🙂
like the sound of that Conor, we ve just made pork cheeks this week coincidentally. do try the chili 🙂
Your chili recipe looks delicious.
oh it is Jovina, a must try you will not regret x good Sunday to you x
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. 🙂
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 🙂
Many thanx for this recipe. I know it will taste great.
ah it does, tell me what you think when you make it 🙂
I’d eat this chili, or any good chili, any time of the year, anywhere in the world!!!
me too, hot or cold, sun or rain, a bowl of chili always welcome. I must say it always tastes better the day after making it 🙂
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!
its instant espresso powder, the same as instant coffee but espresso style, where do you live?
You must log in to post a comment.