Ancho Coffee & Eggplant Black Bean Chili

Like beans, bacon and coffee for breakfast? Combine them for dinner! Coffee lends a hearty dimension to this black bean chili. Try smoked jowl for this: The pig’s cheeks make for tasty bacon. Or skip the bacon for a vegetarian version.

By / Photography By Francine Spiering | January 06, 2016

Instructions

Put soaked anchos, coffee and tomatoes in a blender and whizz until smooth.

Heat 1 tablespoon vegetable oil (or lard, if you like) in a Dutch oven and add onions. Over medium heat, sweat onions until soft (about 5 minutes). Add the ancho-coffee mixture and all seasoning. Bring to a boil and simmer for about 20 minutes; add the beans and roasted eggplant and simmer for another 15 minutes. Slice the smoked jowl, if using, fry it crisp and add to the chili. Serve with sour cream and fresh chopped cilantro

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Like beans, bacon and coffee for breakfast? Combine them for dinner! Coffee lends a hearty dimension to this black bean chili. Try smoked jowl for this: The pig’s cheeks make for tasty bacon. Or skip ...

Ingredients

  • 6 cups cooked black beans (from about 1 pound dried beans)
  • 3 whole ancho chilies, soaked until soft
  • 2 cups peeled and diced tomatoes
  • 1 large eggplant, diced and roasted
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ tablespoon smoked paprika
  • 1 cup strong brewed coffee
  • 1 large onion, diced
  • 4–5 cloves garlic, crushed
  • 1 pound smoked jowl bacon (optional)
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