Smoked Coffee Lime Chili

Colorado got buried with snow this past weekend… anywhere from 12 inches in the metro area to over 50 inches in the mountains! In Parker (Southeast Denver) where I live we got around 2 feet of snow. I had to make some chili since we were snowed in all weekend and this recipe is warm, filling and has a deep roasted flavor from the coffee.

Most people see chili as a cold weather only food. Well, I am here to give you permission to eat this no matter the weather! The coffee and lime combination here makes this chili an acceptable meal all year long. It’s amazing how a little richness, or a little acid can really elevate a dish. Don’t skip the lime zest in this recipe- it is a very important addition!

This week I went to a concert, one of my favorite artists Kacey Musgraves! At the beginning of the concert like anyone else I was snapping pics (most of which turned out blurry) and taking videos. Standing there behind my phone. Later, after I’d put my phone away my friend joked about someone standing in front of us taking a video that she’d probably never watch it again. I realized that was true for me too. Sure the next day I watched the videos to relive the magic again, but after that they will just sit there until I delete them months later. Instead of living in the real moment of the concert, most of the people there were living through their phones, myself included. This has come up in many of my conversations lately, how browsing social media becomes such a mindless thing. I find myself reaching for my phone on commercial breaks, and sometimes even right after I’ve put it down. There’s nothing new to look at. No the world did not implode in the last minute that you set your phone down. Even now as I write this I keep getting off task and picking up my phone because I am experiencing a bit of writer’s block. There’s nothing there, not surprisingly.

My point is this: put down your phone sometimes so that you can fully experience what’s happening to you right now. Learn to do it a little more often over time. Forget it at home sometimes on purpose even. Live in the moment. Connect with the person, the music, whatever it is you’re doing with your own eyes and not through your phone lens. Yes, take that video or that picture and post it online…absolutely. But the more we focus on that tiny screen the more we tend to miss out on. Trying to capture the moment sometimes makes you miss it altogether. Ironic, isn’t it?

I believe part of my journey to living a fresh life is learning how to focus on making all aspects of my life better. So get outside for some fresh air and sunshine. Get a new perspective to continue to build your fresh life and then come home and make this chili!!

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Smoked Coffee Lime Chili

Course Main Dish

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour 2 minutes

Servings 8 bowls

Ingredients

• 1 pound Ground Beef, grass fed if possible
• 1 pound Ground pork, pasture raised if possible
• 1 1/2 Red onions, diced
• 2 Red bell peppers, diced
• 4 cloves Garlic Cloves, minced
• 3 cups Chicken stock
• 1 6 oz can Tomato paste
• 2 14.5 oz can Diced tomatoes fire roasted for extra flavor
• 1 4 oz can Fire roasted green chiles
• 2-4 teaspoons Fine sea salt divided
• 1-2 teaspoons Black Pepper
• 4 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 tablespoon Ground coriander
• 1 tablespoon Garlic powder
• 1/2 tablespoon Smoked paprika
• 1 teaspoon Cinnamon
• 1 teaspoon Cayenne
• 1 lime Juice and zest
• 1 tablespoon Ground coffee

Instructions

1. Heat up a large pot (that will hold all of your chili later) on medium high heat. Once hot add your coconut oil. When the oil is melted add your onions and bell peppers and sprinkle with salt. Cook for 5-10 minutes until onions start to become translucent.
2. Add the garlic and cook until fragrant, about 5 minutes.
3. Add the pork and beef to the pot along with one teaspoon of salt and one teaspoon of pepper. Stir the meat and break it up into smaller pieces as it cooks. Cook until the meat is browned, about 30 minutes.
4. To the pot add your remaining ingredients: tomatoes, chicken stock, tomato paste, green chiles, all spices and mix well. Add 1 teaspoon of salt and one teaspoon of pepper. TASTE the chili and add more salt and pepper to taste.
5. Bring the chili to a boil for 5 minutes then reduce heat to low and simmer covered for 2-4 hours. The longer the better! If you don't have much time or you're getting hangry at least let it simmer for an hour.
6. Halfway through the simmer, taste the chili again to see if you need more salt & pepper.
7. Serve over rice, or with cornbread or just eat it straight from the pot! No one will judge you for that...