Picadillo-Style Cuban Coffee Chili

Name: Picadillo-Style Cuban Coffee Chili
Prep time: 50 min
Total time: 50 min
Yield: 5 serving(s)
Ingredients: 1 1/2 lb. lean ground beef; 2 medium onions, chopped (about 1 1/2 cups); 2 cloves garlic, minced; 2 bay leaves; 2 tsp. chili powder; 1 tsp. ground cumin; 1/2 tsp. ground nutmeg; 1/4 tsp. freshly ground black pepper; 1/4 tsp. ground allspice; 1 tsp. kosher salt; 1/4 tsp. chopped fresh thyme leaves; 1 tsp. capers; 2 tbsp. chopped black or pimiento-stuffed green olives; 2 (4 1/2-ounce) cans diced green chiles; 2 c. strong coffee; 1 tbsp. dark molasses; 1 (14 1/2- ounce) can diced tomatoes; 1/3 c. raisins; 1/2 c. toasted slivered almonds; 5 c. hot cooked rice

With olives, dark coffee, and molasses, this Cuban style chili is rich and tasty.

By Cynthia NicholsonPublished: Jan 25, 2001

1 Rating

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picadillo, cuban style chili with rice on table top view

ALLEKO//Getty Images

Yields:

5 serving(s)

Prep Time:

50 mins

Total Time:

50 mins

Cal/Serv:

689

The flavors in this chili are drawn from ingredients used by the Spaniards who settled in the West Indies on the islands now called Cuba and Hispaniola.

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Ingredients

1 1/2 lb. lean ground beef
2 medium onions, chopped (about 1 1/2 cups)
2 cloves garlic, minced
2 bay leaves
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. ground allspice
1 tsp. kosher salt
1/4 tsp. chopped fresh thyme leaves
1 tsp. capers
2 Tbsp. chopped black or pimiento-stuffed green olives
2 (4 1/2-ounce) cans diced green chiles
2 cups strong coffee
1 Tbsp. dark molasses
1 (14 1/2- ounce) can diced tomatoes
1/3 cup raisins
1/2 cup toasted slivered almonds
5 cups hot cooked rice

Directions

1. Step 1Brown the meat and vegetables: In a large Dutch oven, brown the beef over medium-high heat, about 3 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook 1 minute.
2. Step 2Make the chili: Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
3. Step 3Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.