Black Bear Coffee Chili

Soup season is upon us. And we've got a secret ingredient. 🐻

A little Black Bear coffee adds rich, roasted depth to a classic chili. You won't taste the coffee — it'll just make everything taste a little more delicious.

So brew some up, save a bit for the recipe, and treat yourself to the rest while it simmers.

Ingredients

• 1 tbsp olive oil
• 1 lb (450 g) lean ground beef
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 1 can (540 mL) kidney beans, drained and rinsed
• 1 can (540 mL) black beans, drained and rinsed
• ¾ cup strongly brewed Muskoka Roastery Black Bear coffee
• 1 tbsp tomato paste
• 1 tbsp maple syrup
• Salt and pepper, to taste
• Hot sauce, optional

Directions

1. Brown it.
Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned. Add onion and pepper and cook until softened, about 5 minutes.

2. Spice it up.
Add garlic, chili powder, cumin, smoked paprika, salt and pepper. Cook for 30 seconds until fragrant.

3. Bring it together.
Add tomatoes, beans, coffee, tomato paste and maple syrup. Stir well.

4. Let it simmer.
Bring to a gentle simmer, reduce heat and cook uncovered for 30–45 minutes, stirring occasionally.

5. Load it up.
Taste and adjust seasoning. Serve with shredded cheddar, sour cream, green onions, jalapeños or whatever you like on your chili.

That's it. The secret's out.