Smoky Coffee-Infused Chili with Kidney Beans

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deep, complex chili simmered with bold coffee notes and hearty kidney beans, perfect for cool Texas evenings. This American-inspired one-pot recipe, ready in about 90 minutes, pairs ground beef, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds ground beef
• 1 large yellow onion
• 3 cloves garlic
• 2 tablespoons tomato paste
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 cup strong brewed coffee
• 1 can (15 ounces) kidney beans
• 1 can (15 ounces) diced tomatoes
• 2 cups beef broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Brown ground beef in a Dutch oven over medium-high heat for 5 minutes, breaking into small crumbles; drain excess fat.
2. Step 2: Add diced onion and cook for 4 minutes until softened, then stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add tomato paste, 2 tablespoons cumin, 1 tablespoon chili powder, and 1 teaspoon smoked paprika; cook for 1 minute to toast spices.
4. Step 4: Pour in coffee, kidney beans (rinsed), diced tomatoes, and beef broth; bring to a simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally; season with salt and pepper before serving.