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Nutrition Facts
Serving Size 1 (519g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons pimento stuffed olives
Calories 535
Calories from Fat 150		(28%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.7g
Cholesterol 73mg		24%
Sodium 1142mg		47%
Potassium 991mg		28%
Total Carbohydrate 65.9g		21%
	Dietary Fiber 4.3g	17%
	Sugars 10.8g
Protein 30.2g		60%
detailed view... how is this calculated?

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Hispaniola Coffee Chili

Recipe #193164 | 40 min | 10 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: Annacia
Oct 31, 2006

The flavors in this really interesting chili are drawn from ingredients used by the Spaniards who settled in the West Indies on the islands now called Cuba and Hispaniola. It's not your everyday chili!

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 lbs lean ground beef
2 medium onions, chopped (about 11/2 cups)
2 garlic cloves, minced
2 bay leaves
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon chopped fresh thyme leave
1 teaspoon capers
2 tablespoons chopped pimento stuffed olives
2 (4 1/2 ounce) cans diced green chilies
2 cups strong coffee
1 tablespoon dark molasses
1 (14 1/2 ounce) can diced tomatoes
1/3 cup raisins
1/2 cup toasted slivered almond
5 cups hot cooked rice

Directions

1
Brown the meat in a large Dutch oven, cook the beef over medium-high heat, about 4-5 minutes.
2
Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent, about 3 minutes.
3
Add garlic and cook 1 minute.
4
Replace meat and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
5
Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.

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Featured Reviews for This Recipe

From: Zuly Z

On Jun 1, 2008

Easy, very tasting, excellent. I had some unexpected visitors and they were delighted. Served with wite rice, "patacones" (fried plantain), refried beans and a green salad. Everybody asked for seconds!!!! Thanks

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From: NurseJaney

On Jan 18, 2008

Hi, Annacia ! Have watched your recipes for a long time ! THIS was TRULY a winner ! I played in the "New Year's Spice and Herb Swap" and was lucky enough to have PaulaG for a partner ! She sent some wonderful things — and since we had 3 inches of snow yesterday, and it is to be VERY cold for the weekend, I prepared your chili ALMOST as listed. I used her Green Chili Powder, and having seen in the past, that Spanish chili frequently included cocoa/chocolate — I had some VERY dark, bitter cocoa, of which I added about 1 tablespoon. Just because we always eat chili this way, topped each bowl with some sour cream and some grated sharp, cheddar cheese ! UMM-UMM good ! SO happy we have plenty left-over for another meal. Thanks for sharing an enjoyable recipe !

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From: Redsie

On Jul 17, 2007

This was a real different kind of chili! If you love coffee, you will love this! My dbf thought the coffee taste was a bit too overpowering - I enjoyed it but thought it was lacking something - probably because I'm so used to "regular" chili! Thanks Annacia!

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From: yaya78006

On Jun 15, 2007

We loved this chili! So different and flavorful. Since we are no-carbing we left the rice out. I decided not to sprinkle with almonds too. Will definately make this again. Thanks Annacia!

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Read all 6 reviews