Beef Chilli with coffee

Chunky, smokey, warming and spicy! A real treat on a chilly:-) Autumn day.

Serve topped with a squeeze of fresh lime, a dollop of sour cream, freshly sliced avocado and a sprinkling of fresh chilli.

Add cornbread muffins, crunchy nachos and grilled flatbreads on the side. 

Try it, you won’t be disappointed!

Check this out on my Halloween post here.


beef chilli with lime nachos and flatbread



Chilli beef


Chunky , spicy and warming . A perfect Autumn dish.

Yield: 10

chili with beef ,sour cream and avocado


  • 2 kg of beef pieces (stewing beef)
  • 500 ml of good strong coffee
  • 1 tablespoon of crushed red pepper flakes
  • 2 onions diced
  • 6 cloves of peeled garlic, minced
  • 2 peppers, seeded and diced
  • olive oil
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons smoked paprika
  • 1 heaped teaspoon dried oregano
  • 1-2 fresh chillies
  • 2 cinnamon sticks
  • 4 x 400 g tins of tomatoes (I recommend the MUTTI brand of finely chopped tomatoes)
  • 3 tablespoons muscovado sugar
  • 2 x 400 g tins of kidney beans
    For Topping
  • Sour cream
  • Limes
  • Fresh avocado
    Serve with
  • Fluffy white rice and warmed flatbreads


  1. Heat olive oil in a heavy bottomed pot and quickly brown the meat in batches on all sides .
  2. Remove meat and transfer to a bowl and set aside..
  3. Reduce heat to low, add onions to the same oil and fry until onions have softened (approx 10 minutes).
  4. Add the cumin, paprika, oregano, chilli flakes and cinnamon sticks along with a tablespoon of kosher salt and a teaspoon of black pepper and saute for 1 minute (keep the heat low so the garlic does not burn as this will result in a bitter taste)
  5. Add tinned tomatoes, muscovado sugar and beef pieces, cover with a lid, bring to the boil, reduce heat and simmer for around 2 hours, stirring occasionally.
  6. Taste and season.
  7. Add coffee and diced peppers and simmer for a further 30 minutes.
  8. Add strained cooked kidney beans and warm through.
    To serve
  1. Dish into individual bowls.
  2. Dollop a large spoonful of soured cream, a grating of lime zest and some sliced avocado over each serving.
  3. Serve with fluffy rice, cornbread muffins and nacho chips.
  4. Heaven!


Adjust the heat of the dish by increasing or decreasing the chiili content to suit your taste .

Recipe adapted from :Barefoot Contessa's Award Winning Chilli and Jamie Oliver's Chilli Con Jamie

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