There’s something about football and the weather changing that makes chili seem like it should be its own food group. If you’re in the market for something with a robust, earthy, slightly spicy flavor that’s absolutely packed with protein to get you through lunch on a Monday, you’re in luck.
I was at a dinner at Capital Grille two Christmases ago for a work lunch and one of the options was to have my filet ‘Kona Crusted’ (I know, I know, #firstworldproblems).
I said “Kona? Like the coffee? What?”
The waiter assured me it was delicious, and (as I generally do at a nice steak house) I trusted their judgement and went with it. Steak? Good. Coffee? Good. Together?
It doesn’t taste like you’d expect (if you’ve even developed expectations at this point). It’s just a nice earthy “what’s that spice she threw in there?” taste. Trust me on this one.
Don’t care for steak? Or generally eating anything that once had eyelashes? I get it (kinda). Go ahead and follow this exact recipe and spice palate using portabello mushrooms (and even firm tofu if you’re so inclined) for your “meat”. I’ve done it just trying to be more calorie conscious and it comes out excellent. It’s all in the coffee. Go figure.
Stage your ingredients so you’ll have everything quick at hand. This will always make cooking easier. I promise.
- 1lb Beef, cubed
- 1/2lb Chicken
- 4T Extra Virgin Olive Oil
- 2T Ground Coffee (NOT Instant)
- 2T Coarse Sea Salt
- 1T Coarse Pepper
- 1tsp Cayenne Pepper
- 2 tsp Smoked Paprika
- 1T Cumin
- 4 Cloves Garlic
- 1 Jalapeño, minced
- 1 Green Bell Pepper, diced
- 1 Onion
- 1 15oz Can Crushed Tomatoes
- 1 15oz Can Tomato Sauce
- 1 can Rinsed Black Beans
Plus you can talk to yourself as you prep and then use your ingredients in the recipe as though you’re on your own cooking show!
No? Just me?
Place black pepper, sea salt, cayenne pepper, paprika, cumin and coffee in a bowl and blend together.
Add cubed steak and chicken to spice mix and coat thoroughly.
Heat extra virgin olive oil in a pan and sauté garlic, onion, green bell pepper and jalepeno until fragrant and bell pepper begins to soften.
At high heat, add chicken and steak and sauté with garlic/onion/pepper mix until seared.
Add crushed tomatoes, tomato sauce, and black beans, blending gently.
Turn heat to low and simmer 2-3 hours, stirring often. While it’s cooking, consider making my Blue Cornbread!
Serve with sour cream and cheese (or not, if you’re vegan … or generally have self control).