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Topic: Recipe request - Chili with coffee? (16 msgs / 532 lines)
1) From: Ken Knott
Anyone have any good recipes for chili incorporating coffee?
Thanks,
Ken
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2) From: Christine Heinsohn
No special recipe, but if I have some left over coffee in the pot when
making chili or pot roast, I always add it.  Adds a nice roasted nut flavor
when the sauce on either reduces.  I'll use up to 2 cups (8 ounce cups) of
coffee in a batch of chili that serves six.
I add it as an additional ingredient not a substitute for any of them.
Takes  little longer to reduce because of the extra moisture but not too
much.
Christine Heinsohn
Elmdale, Kansas
Heart of the Flint Hills Aviation
Hot Air Balloon Rides in 
"Conflict of Interest"
Traveling Chef
"Have Knives. Will Travel!"

3) From: Rich Adams
I didn't, but Google sure does.  Here's one:http://www.ineedcoffee.com/00/chili/

4) From: Dean De Crisce
wow what a great idea.
Dean
On Thu, Sep 3, 2009 at 2:49 PM, Ken Knott  wrote:
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5) From: Yakster
No, but that does sound good.  I know that some add chocolate to their
chili, so why not a coffee with chocolate notes.
Lately I've been noticing that my afternoon banana seems to compliment the
coffee I'm drinking and I was wondering if there's a non-smoothie recipe
involving coffee and bananas.
-Chris
On Thu, Sep 3, 2009 at 11:49 AM, Ken Knott  wrote:
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6) From: stan bob
Here is one with both chilli and beer:
 
INGREDIENTS =
 
2 tablespoons vegetable oil =
2 onions, chopped =
3 cloves garlic, minced =
1 pound ground beef =
3/4 pound beef sirloin, cubed =
1 (14.5 ounce) can peeled and diced tomatoes with juice =
1 (12 fluid ounce) can or bottle dark beer =
1 cup strong brewed coffee =
2 (6 ounce) cans tomato paste =
1 (14 ounce) can beef broth =
1/2 cup packed brown sugar =
3 1/2 tablespoons chili powder =
1 tablespoon cumin seeds =
1 tablespoon unsweetened cocoa powder =
1 teaspoon dried oregano =
1 teaspoon ground cayenne pepper =
1 teaspoon ground coriander =
1 teaspoon salt =
4 (15 ounce) cans kidney beans =
4 fresh hot chile peppers, seeded and chopped 
DIRECTIONS
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground =
beef and cubed sirloin in oil for 10 minutes, or until the meat is well bro=
wned and the onions are tender. =
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and b=
eef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oreg=
ano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and ho=
t chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. =
Stir in the 2 remaining cans of beans, and simmer for another 30 minutes. =
Stan
Anyone have any good recipes for chili incorporating coffee?
      =
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7) From: raymanowen
Vot Iss?
"any good recipes for chili incorporating coffee?"
Good chili and good coffee are mutually exclusive. In the Philippines, I
made some tacos and chili that went over big. We had an ongoing house party-
people would bring onions, garlic, tomatoes, herbs and oils- and a case or
two of San Miguel. The universal re hydrating elixir. We actually had a San
Miguel fridge, always full, and we never bought much ourselves.
Some of the herbs were peppers- wildly hot little bombs that I had never had
before in my life. When I stewed the tomatoes and produce that had just been
growing a few minutes earlier, the peppers weren't so blazing hot- not
quite. EGAD!
I can't imagine any circumstance in which coffee would have been a good
accompaniment to the chili or tacos. Of course, that was 40 years ago,
before I roasted coffee.
Not a good combo, methinks. Maybe the chili was just bad, but don't tell the
Filipinos I was fooling them. They loved the tacos and chili. Ampara, Jack's
sister-in-law, made a gag taco shell starting about the size of a garbage
can lid. I whipped up some tame chili and tacos.
Extended family would show up and camp out in our yard at Plaridel. What a
riot! It was a manicured jungle with Calisa's, Jeepneys and motor trams all
over the place. Bangkok was gorgeous, but this was Home for nearly three
years.
My Thai friend, Tong, is having a housewarming party Monday. I roasted some
IMV (C+ > FC) so it will have over 100 hours' rest for the occasion. The TV
will acquit itself well, I'm sure, and I can brew Steinways for those that
want it.
Tong makes fabulous Pad Thai- can halt tinnitus or clear out excess ear wax
in one bite.
"How do you like it, Ray- mild or a little hotter?
"Oh, I really like it hot-
"I don't think so- just try it a little bit hot."
Guess what? The oriental markets have the nuclear chilis here in Westminster
or Denver. Holy ZYXW! Habanero's? Must be an oriental staple. I'll bring the
coffee, somebody else better bring the wine or beer!
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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8) From: Sam49
I am a serious "chili head" and have been for years.  I have 5 different =
varieties, including habanero, growing in pots at the house and well =
over a dozen varieties of dried red peppers.  I will confess to being =
more interested in cooking with these chilies than in coffee, though =
both are high on my list of culinary pleasures.  =
Coffee is a drink extracted from a seed.  Another thing you cook.
Though I'll try chili on virtually anything and like it in some unusual =
combinations, I've never had a coffee beverage with chili that I enjoyed.
However, we find a chicken recipe that had both chili and coffee in the =
seasonings and cooked it about 6 months ago.  We really liked it and can =
both remember telling a few people about how good it was.  =
Unfortunately, I can't locate the recipe on my hard drive at the moment =
- where I have hundreds stored.  We've also looked in about a dozen =
cookbooks over the last 15 minutes.  But I think it came from the =
internet and was in the Washington Post or the NY Times - I'll search =
those later.
The recipe used both in a reasonable amount so that neither overwhelmed =
the dish but both were clearly discernible in the overall flavor.  My =
memory is that a dry red chili with only a moderate heat level was =
used.  The recipe was Mexican or Latino. =
I'll keep looking because I want to be able to cook this again.
I did a google search for "recipe chicken with coffee" and got a lot of =
hits (over 36.5 million but don't know how many were relevant.  Even on =
the first page I saw a few that looked good or like they could be =
modified to be good.
Here is one for BBQ chicken with 2 cups of coffee in the BBQ sauce along =
with fresh jalapeņo  and chipotle in adobo sauce - actually only 1T of =
the sauce not any of the chipotle peppers (a mesquite smoke dried =
jalapeņo).  I'd ditch the fresh jalapeņo for the a chipotle in adobo an=
d =
some of the adobo sauce.http://www.wchstv.com/gmarecipes/grilledchickencoffeebbq.shtmlWe'll keep looking for the other recipe and send it along if we find it.
Sam
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9) From: Joseph Robertson
Boy am I on the same page with you on this Ray. Each has it's own place.
Just not in the same container or consumed at the same time.
JoeR
On Thu, Sep 3, 2009 at 4:59 PM,  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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10) From: Bob Hazen
<Snip>
I just about burned my lips off the first time I ate at my now favorite Thai 
restaurant.  When asked how hot, it told them 3 or 4 stars.  With a tiny 
grin and raised eyebrows, she brought me my 4 stars.  What I didn't know, 
was that in their restaurant, full scale was 3, not 5.
Bob
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11) From: Allon Stern
On Sep 3, 2009, at 11:44 PM, Bob Hazen wrote:
<Snip>
If any of you watch the Food Network's Showdown with Bobby Flay, the  
restaurant he took on for Pad Thai is one of my favorites (he lost,  
but I don't think he really tried hard). They have a 1-4 scale; thai  
hot is only 3. Laos hot is 4.
As for coffee and spicy, they can and do go together. Nothing like the  
combination of huevos rancheros (spicy, of course) with a cuppa.
As for coffee in chili, you might try a shot of espresso in the chili.  
I wouldn't try whole beans (texture problems) or ground  
(overextraction, texture), but a shot of espresso just might work out.  
I'd suggest drinking a shot of espresso while eating a bowl of chili,  
and if you find it pleasing, try throwing a shot in. In any case, I'd  
suspect that you don't want to add the coffee early in the chili  
making process - after most of the cooking, but before resting the  
chili (you do rest the chili to let the flavors meld, don't you?)
Good luck, and if you survive, let us know how it was.
-
allon
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12) From: Michael Wascher
I Googled "recipe chili coffee" (without quotes) and got pages of hits. So
there are lots of folks who think it's a good idea.
One recipe was chili with coffee *and *beer.
--MikeW
On Fri, Sep 4, 2009 at 7:24 AM, Allon Stern  wrote:
<Snip>
-- 
"I have yet to see any problem, however complicated, which, when you looked
at it in the right way, did not become still more complicated."  --Poul
Anderson
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13) From: Yakster
My dad used to grow chiles and make his own salsa, including habanero.  He'd
dehydrate them too, one of his ex-coworkers enjoyed the dehydrated habanero
as chips.  Have you tried the Red Savina?
I confess to not being as big a chile head as that.  I have about 1/8 of a
tank of a gallon jug of Tabasco Chipotle pepper sauce which I pour
generously on just about everything, espeically pizza.  It's got some spice
but also is sweet and smokey.  I enjoy habanero as well, but in moderation
and I do not enjoy the "insane" extract sauces, just naturally made sauces
and salsa's.
Mezetta makes a California Habanero Salsa Twist & Shout product that is
unusal in that it is a true habanero salsa, not just a sauce in that it
contains "habaneros and jalapeņos blended with tomatoes, garlic, fresh
cilantro, lime juice and spice."  I find this salsa a little hot and usually
cut it with a more common, mild salsa, but it can be enjoyed alone.  It has
somewhat of a burnt, acidic flavor, though.
The chicken recipe sounds good.  I like to do beer can chicken in the meat
smoker and do an injection with cheap beer, garlic, and a dry rub.  I wonder
how it would taste with coffee instead of beer?
I think lamb or duck might be a good pairing for coffee as well along with
some heaver spices.  Pork chops?
Now I'm just making myself hungry.
-Chris
On Thu, Sep 3, 2009 at 5:23 PM, Sam49  wrote:
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14) From: Allon Stern
On Sep 4, 2009, at 1:00 PM, Yakster wrote:
<Snip>
Ex-coworker? Does that mean he didn't survive? :)
I love the penzeys spices ground chipotle on just about anything.
I grow my own habs, thai, and serranos. Love the fruityness of ripened  
serranos.
-
allon
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15) From: Yakster
She survived, and my Dad has had Thai lunch with her since being laid off.
He's pretty much retired now from communications work (mostly with cellular
companies) but has an opportunity to continue part-time if the contractor
gets funding.
I need to send him some fresh roast, my mom told me today he brewed up a
horrible cup of Trader Joe's beans after finishing the beans I gave him at
our last camping trip that she thinks were a year or two old.  Time to clean
out the back of his cupboard.  I think since retirement, he's starting to
enjoy coffee a little more.
-Chris
On Fri, Sep 4, 2009 at 10:04 AM, Allon Stern  wrote:
<Snip>
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16) From: Christine Heinsohn
I agree, that I have not ever fancied drinking coffee alongside eating a
bowl of chili.  But the process of creating a slow simmered Chili con Carne
transforms the cup o' joe into something exquisitely compatible with chili
peppers in the mix.  Why the flavors of a cup of coffee you drink and the
enhancing flavors that coffee give chili are similar, they are not the same.
It's about appreciating the nuances.
Christine Heinsohn
Elmdale, Kansas
Heart of the Flint Hills Aviation
Hot Air Balloon Rides in 
"Conflict of Interest"
Traveling Chef
"Have Knives. Will Travel!"


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