Southwestern Coffee Chili

The last two days, the house has been filled with wonderful smells of roasting and brewing coffee. Actually, I have not been able to decide whether the coffee tastes or smells better. I can say that freshly roasted coffee is light years ahead of any other coffee that we have tried.

Certainly, the challenge of creating a bigger, better, shinier coffee roaster has distilled itself into Jon's brain and is creating the spirit of happily-mad scientist in him. The only downside to this being that every appliance in the house is being eyeballed with the glimmer of a Man who wants to know what is inside of it. :)

Although we have only just begun this bit of an experiment/journey into coffee-roasting, it appears that the roasting process itself is deceptively simple but with enough small nuances and possibilities to keep things interesting and exciting. There is so much to learn, about the roasting process itself, about the nuances of the coffees, about the related processes. Luckily, all through this experience there is the fresh fragrance of roasting coffee and the heady aroma of a freshly brewed pot.

I am especially enjoying the ability to explore the various fair trade coffees that are offered in their green form. Enjoying the friendliness of the online sites and their reporting of their journeys through the coffee farms and especially the pictorial representations.

In the spirit of Coffee Roasting experiments, I have tried to put together somewhat of a recipe for my Southwestern Coffee Chili as I cooked it this evening. It should of course be noted that I often don't cook by recipe but rather utilize smell and taste and a bit of chemistry practice to create meals.

Southwestern Coffee Chili

2-3 pounds stew meat (I used Moose meat from the very successful hunt the menfolk had this summer but have also used, beef stew meat, pork loin, and steak)
1/4 pound spicy sausage (optional)
3 stalks celery-diced
Medium onion-diced
1 green pepper-diced (optional)

2TBS onion powder
14 oz can diced tomatoes (I like the ones with chili's)
1 1/2 cups brewed, freshly roasted and ground coffee
1/2 tsp cayenne
1/8 cup honey
1/8 cup molasses
1/2-1 diced scotch bonnet pepper
4 cloves garlic
2 TBS Worcestershire sauce
4 tsp paprika

1 tsp salt (optional)
additional 1/2-1 tsp cayenne pepper (to taste)
fresh hot peppers or chili's 1-2 depending on heat and availability
1 cup water
1 cup black beans
1 cup white or kidney beans (whatever you have on hand)
1 cup corn
14 oz can diced tomatoes
1/4 cup whiskey, bourbon or brandy

Brown the meat at a med-high heat. Add the vegetables and saute until the onions are becoming clear.

add diced tomatoes, cayenne, onion powder, honey, molasses, scotch bonnet pepper, garlic, Worcestershire sauce and paprika. Bring to a slow simmer for 2-3 hours. add more water if necessary only.

Add remaining ingredients. Bring chili to a slow boil as this will cook off the alcohol simply allowing the alcohol to flavor the chili. Cook for an additional 20-30 minutes.

This chili is fairly thick, but I still thicken it a bit on occasion with 2TBS of cornstarch in 1/4 cup of cold water stirred slowly into the boiling chili.

Best served with sweet cornbread. (the homemade kind)