Home » 8th Annual Chili Contest: Entry #6 – Coffee Chili

8th Annual Chili Contest: Entry #6 – Coffee Chili

Soooooooo, one week into my twice weekly morning workouts…I turned my alarm off. We stayed up way too late on Sunday night watching the Illini lose in overtime. AGAIN. So I moved my alarm back from 5:30am to 6:30am and skipped my morning workout.

Of course I then laid in bed tossing and turning, unable to sleep well, and I swear it’s because I was feeling guilt over not working out. A curse, I tell you, this whole morning workout business.

I did, however, make it to the gym after work on Monday for a quick workout, had tennis tonight, and no matter what, my alarm IS going off tomorrow morning. Y’all are motivating me with our December Accountability Challenge!

And, and, and…the brand new ICE RINK that’s 1 mile from my house is opening in LESS than one week. I’m so freaking excited! I’m afraid it may become my second home if I’m able to get on a few sub lists and can be at the rink in a handful of minutes. Geeked!

The other challenge/contest that’s still in progress is my 8th Annual Chili Contest! This recipe is the 6th and final recipe and it did not disappoint. While my Illini failed to deliver this football season (and basketball is off to an unfortunate start…), chili was ON POINT! Round-up and winner announced later this week!

I saved this recipe for last because, COFFEE! I was certain I would love it. Plus corn and a ton of chili powder? Oh yeah, that’s my kind of flavor! I was also intrigued by the addition of refried beans – that’s DEFINITELY a new ingredient to me….and it was delicious!

5.0 from 1 reviews
Coffee Chili
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (~1⅔ cups each)
  • 1 lb 93% lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can refried beans
  • 1 can corn, drained
  • 1 can hot rotel
  • 1 (8 oz) can tomato sauce
  • 2-3 cups water
  • 1 cup brewed coffee
  • ¼ cup brown sugar
  • 1 tsp red pepper flakes
  • ¼ tsp pepper
  • ⅛ tsp cayenne
  • 3 Tbsp chili powder
  • ½ tsp salt
  1. In a large pot or Dutch oven, brown meat over medium heat, breaking up with a wooden spoon. Add onions and cook until softened. Add garlic and cook for 30-60 seconds, or until fragrant.
  2. Add all remaining ingredients, stir, and bring to a boil. Reduce heat to low and simmer for 1 hour. Serve hot.
Recipe submitted by Sarah S.
Nutrition Information
Serving size: 1⅔ cups Calories: 288 Fat: 6.0 Carbohydrates: 38.3 Sugar: 12.1 Sodium: 753 Fiber: 9.1 Protein: 21.9 Cholesterol: 41
Be well,

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  1. Joan
    December 6, 2017 / 4:37 pm

    What on earth if hot rotel?

    • Nicole Morrissey
      December 7, 2017 / 9:04 pm

      Hi Joan! Rotel is a brand of diced tomatoes that has chiles in it. It’s very common – you can find it at any grocer 🙂

  2. Jacky
    December 6, 2017 / 9:17 pm

    Coffee! Looks delicious.

  3. Tilesbay
    January 2, 2018 / 11:00 am

    Coffee! Looks delicious. 🙂

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