TCC's Café Mulé Beef Chili

Ingredients:

1 lb TCC ground beef
1 Cup brewed Cafe Mule Midnight Mule Dark Roast Coffee
2 T olive oil
1 large yellow onion
4 cloves garlic crushed
1 6oz can tomato paste
1 14.5 oz can diced tomatoes
1 28 oz can black beans rinsed and drained
1 15 oz can dark red kidney beans rinsed and drained
2 C beef broth
2 T chili powder
1 t cumin
Salt and pepper to taste

Instructions:

In a French press or drip coffee machine brew up some bold and earthy Cafe Mule Midnight Mule dark roast coffee. Drink some and reserve ONE CUP for this amazing chili recipe that will have you coming back for more.

In a Dutch oven on the stove heat oil over medium high heat.

When oil is shimmering add in onions and cook 4-5 minutes until translucent and just turning brown.

add in your garlic and cook for 30 seconds until fragrant.

Mix in ground beef and cook until no longer pink.

Add in the tomato paste, chili powder and cumin and cook for about a minute to wake up the flavors.

Pour in the cup of Cafe Mule Midnight Mule coffee along with the beans, broth, and diced tomatoes.

Cook for 20-30 minutes stirring occasionally for flavors to develop and come together.

If it gets too thick for your liking you can add in a little more broth.

Serve with all your favorite chili toppings and enjoy!