Espresso-infused Chili for Sunday’s Big Game

This Sunday, we’ll be watching the Seahawks and Broncos face off -- right in NYC’s backyard! If you’re hosting a party, try our recipe for vegetarian espresso-infused chili. This classic mouthwatering dish -- with a coffee twist -- is sure to be a hit! Ingredients

• 1/4 cup olive oil
• 2 onions, chopped
• 8-12 garlic cloves, crushed or minced
• 2 bell peppers, chopped
• 1 jalapeño pepper, chopped
• 1 can of olives (black or green), drained and chopped
• 1 28-oz can of crushed tomatoes
• 1 28-oz can of diced tomatoes
• 4 15-oz cans of beans, drained and rinsed (can include black beans, cannellini beans, chick peas and/or kidney beans in any combination)
• 5 HiLine Coffee espresso shots
• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tsp oregano
• 1 tsp salt
• Assorted toppings: shredded cheddar cheese, sour cream, chopped cilantro, chopped scallions

Preparation

1. Heat oil in large pot over medium-high heat. Add onions and sauté until tender, about 5-6 minutes.
2. Add garlic and sauté for another 2 minutes.
3. Add chopped bell and jalapeño peppers and sauté for another 2 minutes.
4. Pour in cans of tomatoes (including liquid), olives and beans. Stir together. The mixture should be thick.
5. Brew shots of HiLine Coffee and pour them into the chili.
6. Season with chili powder, cumin, oregano and salt. Mix well.
7. Turn the burner down to low heat. Simmer uncovered for 1.5-3 hours (the longer, the better flavor!), stirring occasionally to prevent the chili from sticking to the bottom of the pot.
8. Create a chili bar for your party by placing toppings in individual condiment bowls. Ladle chili into bowls and let guests add their own toppings.

Adapted from Epicurious and some testing in our own kitchen!