We love our coffee with milk in a cappuccino, or straight as an espresso, but it also makes a great ingredient in this gutsy chili. Perfect with Feta Parmesan Cornbread.
Contributor Teresa Blackburn is a food stylist and artist who lives in Germantown. Find her on her Instagram and her blog.
Sauté garlic and onion in olive oil in a pot over medium high heat until translucent, about 10 minutes. Add ground beef and brown, breaking up with a spoon as it cooks.
Sprinkle chili powder, cocoa powder and cumin over browned meat and stir to blend well. Cook another few minutes while stirring.
Add coffee, black beans and tomatoes to pot, along with 4 cups water. Bring chili to a boil, turn heat to simmer and cook for about 45 minutes. Taste and adjust seasonings. Add salt and black pepper to taste.
While chili is simmering, make the cornbread.
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