Coffee Chili

Coffee Chili

By: Barbara - Royal Oak, MI - Recipe Contest 2015

"Nothing like a hot cup of coffee or a hot bowl of chili on a cold evening. What could be better than combining them!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured Ingredient: French Roast Coffee 10 oz. Bag Ground

  • 1 cup dry red beans
  • 1 cup extra-strong brewed Door County Coffee French Roast coffee, divided (to brew strong coffee, use half the water you normally would use)
  • 1 pound ground chuck
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground Ancho Chili Pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 (14 1/2 ounce) cans Mexican (or Italian) stewed tomatoes
  • 1 - 8 ounce can tomato sauce
  • Toppings: Sour Cream, Green Onions, Monterey Jack Shredded cheese



  1. Cover the beans with 3/4 cup brewed Black Velvet coffee and soak overnight.
  2. In a deep soup pot, brown the ground beef with the onions and garlic.
  3. Add the spices, tomatoes, tomato sauce and remaining 1/4 cup Black Velvet coffee.
  4. Bring to a boil, stir and allow to simmer for 10 minutes.
  5. Add the drained beans and bring to a boil over medium heat.
  6. Reduce heat to low and simmer 1 hour or until beans are tender.
  7. Season with salt to taste.
  8. Serves with green onions, sour cream and Monterey Jack shredded cheese.