Kahlua Chili Recipes

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KAHLUA CHILI

Steps:

• Simmer the peppers, onions, and mince garlic cloves in chicken broth for 10 minutes. (use enough broth to cover vegetables).
• Add canned tomatoes, tomato paste, and raw ground turkey then heat to almost boiling. Simmer another 10 minutes. (Add more broth, if needed, to simmer turkey in).
• Add oregano, cumin, salt and chili powder. Mix well and heat until boiling, stirring often.
• Add kidney beans and ¼ cup Kahlua.
• Lower heat and simmer for 40 minutes, stirring often to prevent sticking to the bottom of the pan.
• Add another ¼ cup Kahlua. Simmer for another 20 minutes, stirring frequently.
• Turn off the heat and let sit for 15-20 minutes.
• Ladle into bowls, then top with cheddar cheese, sour cream. Serve with corn bread.

KAHLUA CHILI

Steps:

• In large pot, heat oil.
• Add onions and garlic; saute until transparent.
• Add meat; brown.
• Add remaining ingredients except cheese and onions; mix well.
• Bring to boil.
• Reduce heat and simmer, partially covered, for 45 minutes.
• To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions.

KAHLUA CHILI

Steps:

• Brown the beef, pork and chorizo in a large stock pot over medium heat. Mixing well and breaking down the meat. Remove with a slotted spoon and set aside, reserving 3 or 4 tablespoons of the rendered fat in the pot. Add the onion and peppers to the pot and cook until tender. Then add the garlic and cook for about 2 more minutes. Return the meat to the pot and add the Kahlua, beef stock, beans (with the liquid from the cans), chili powders, cumin, Worcestershire, Liquid Smoke and oregano and stir. Bring to a boil then reduce to a low simmer and cooked for about 45 minutes. Now stir in the masa a little bit at a time until the chili thickens up to your desired thickness. Add the salt, pepper and hot sauce to taste.

CHASEN'S ORIGINAL CHILI RECIPE

Steps:

• A secret ingredient added by a chef (after Dave Chasen stopped making the chili himself) is a quarter cup or 4 tablespoons of Kahlua liqueur. I heard someone won a chili championship with the recipe, including that addition.
• *Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili. Alternatively, ask the butcher to put the meat through a "chili plate" ONE time - this is a very coarse grind, and works well for chili.
• ** Chasen's used Gebhardt's Chili Powder and Farmer Bros Cumin. Sometimes cumin seed is used in place of the ground cumin. It's a matter of personal preference. You might toast the seeds in a dry skillet, and crush them before adding to the recipe.
• Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover 2' above beans. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
• Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
• Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
• Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
• NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.