November 15, 2012

Coffee Bean{less} Chili Recipe

My son loves the flavor of chili, but doesn't like the beans in chili.  One Sunday afternoon on our drive home from church, he said he was in the mood for some chili. . .but not just any chili.  He started telling me exactly what he wanted me to put in the recipe.  I wasn't so sure about some of the ingredients he started listing. . .coffee?  cocoa?  I always encourage my son's creativity so I thought we would give it a try.  We stopped at the store to pick up ingredients and I proceeded to make his version of beanless chili that afternoon. 

I was shocked at how good it turned out!  This makes a pretty good sized pot of chili so we had a lot left over.  My son is not one to eat leftovers.  NEVER.  He ate this chili for the next several days, for lunch, for dinner, even for snacks.  Every bit of it was gone within a few days.  I'd say it was a big success judging by the way he put it away.  Give it a try and let me know how you like it!


  • 2 pounds ground beef
  • 1 tsp olive oil
  • 1/2 yellow onion, chopped finely
  • 1 red pepper, chopped finely
  • 1 - 8 oz. container of fresh mushrooms, chopped roughly
  • 1 clove of garlic, chopped finely
  • 1 - 28 oz. can tomato puree
  • 2 Tbsp unsweetened baking cocoa
  • 8 oz. brewed coffee - regular strength
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp taco seasoning (packaged or homemade - see recipe here)
  • 1 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 cup masa corn flour (reserved until the end)
  • 1/2 cup water (reserved until the end)
  • grated cheddar cheese for garnish (optional)
  • sour cream for garnish (optional)


1.  Brown ground beef, drain and set aside.

2.  Drizzle olive oil in bottom of 6 qt stock pan or dutch oven.  Add onion, red pepper, mushrooms and garlic.  Cook over medium high heat until vegetables have softened.

3.  Reduce heat to medium low and add beef back to pan containing cooked vegetables.

4.  Add tomato puree, cocoa, brewed coffee, and spices.  Cook until at least heated thoroughly, but best when allowed to simmer 30 - 60 minutes to allow flavors to fully develop.

5.  Mix masa and water with a fork in a small bowl until blended.  Add to stock pot and stir until slightly thickened.

6.  Serve with grated cheddar and a dollop of sour cream.

This recipe is featured on Foodie Friends Friday Linky Party and
on Simple Living and Eating Foodie Friday.

Foodie Friends Friday

The Ultimate Soup Recipe List ~ Linky Party


  1. Great twist on chili, Kelly! Thanks for sharing on Foodie Friends Friday!

  2. This is a really interesting recipe... sounds like a true cowboy classic. I would love if you would share it today on my foodie friday party.

  3. This looks really good! I think my hubby would really enjoy it! Thanks for sharing on Foodie Friends Friday. Please come back and vote on Sunday!

  4. Looks yummy! My family would immediately adopt in chili! We are big fans of coffee in EVERYTHING! :)

  5. Your son's a smart guy! I'll bet the coffee and cocoa give this wonderful depth. Thank you for sharing the recipe.

  6. Hеllο theгe! I cοuld haνe sworn I've been to this web site before but after going through some of the articles I realized it'ѕ new to me.
    Nonethelеsѕ, І'm certainly happy I stumbled upon it and I'll be
    bοok-mагking it and chесking bаcκ often!
    my website :: bunn coffee machines


I value your comments! Please leave me a note below and I will respond.

Please share this content:

Related Posts Plugin for WordPress, Blogger...

share the love