Ingredients
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1 1/2 lbs lean ground beef
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2 garlic cloves, minced
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2 bay leaves
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon nutmeg
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1/4 teaspoon fresh ground black pepper
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1/4 teaspoon ground allspice
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1 teaspoon salt
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1/4 teaspoon chopped fresh thyme leave
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1 teaspoon capers
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2 (4 1/2 ounce) cans diced green chilies
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2 cups strong coffee
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1 tablespoon dark molasses
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1 (14 1/2 ounce) can diced tomatoes
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1/3 cup raisins
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1/2 cup toasted slivered almonds
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5 cups hot cooked rice
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2 medium onions, chopped (about 11/2 cups)
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2 tablespoons chopped pimento stuffed olives
Instructions
- Brown the meat in a large Dutch oven, cook the beef over medium-high heat, about 4-5 minutes.
- Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent, about 3 minutes.
- Add garlic and cook 1 minute.
- Replace meat and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
- Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.