Cowboy Black Bean Coffee Chile
By: By: Nancy - Las Vegas, NV - Recipe Contest 2015
"Everyone loves a good chile. I find that adding coffee makes the flavors stand out more. Everyone asks, what is your magic ingredient?"
This is a fan-submitted recipe. It was not made in the kitchen of the Door County Coffee Cafe.
Ingredients
Featured ingredient: Black and Tan Coffee 10 oz Ground
• 1 1/2 pound ground beef
• 8 slices hickory smoked bacon, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups frozen diced hash brown potatoes, thawed
• 1 14.5 ounce can beef broth
• 1 cup Door County strong brewed coffee
• 1 16 ounce jar chunky salsa
• 2 cups diced tomatoes, with juice
• 2 15 ounce cans black beans, rinsed, drained
• 1 4 ounce can diced green chile
• 1 teaspoon ground cumin
• 3 teaspoons Chipotle chile powder
• 1 tablespoon cilantro, minced
• 1 teaspoon salt
• 2 cups shredded smoked Chipotle cheese
Instructions
1. In a large deep nonstick skillet, on medium high heat, cook the bacon pieces until semi crisp
2. Add the ground beef, onions, garlic and hash brown potatoes
3. Sauté mixture for 5-6 minutes until meat is cooked
4. Drain off any unwanted liquid and bacon fat
5. Stir in beef broth, coffee, salsa, beans, green chile, cumin, chipotle chile powder, cilantro and salt
6. Heat to a boil
7. Reduce heat and simmer for 1-2 hours
8. Serve in bowls, sprinkled with shredded smoked chipotle cheese
Serves 6-8