A flavorful chili inspired by Caribbean spices and coffee, perfect for a hearty meal.
Heat a Dutch oven over medium-high heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon.
Ensure the beef is evenly browned for a richer flavor.
Remove the beef from the Dutch oven and set aside. Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add the minced garlic to the onions and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Return the beef to the Dutch oven and add the bay leaves, chili powder, cumin, nutmeg, black pepper, allspice, salt, thyme, diced green chili, and brewed coffee. Stir well.
Mix thoroughly to ensure the spices are evenly distributed.
Add the diced tomatoes, black beans, and molasses to the pot. Stir to combine and bring to a simmer.
Simmering allows the flavors to meld together beautifully.
Simmer uncovered for 20 minutes, stirring occasionally.
Stir occasionally to prevent sticking and ensure even cooking.
Add the raisins and cook for an additional 10 minutes.
The raisins add a touch of sweetness to balance the spices.
Serve the chili hot over cooked rice.
Garnish with fresh herbs or a dollop of sour cream for added flavor.
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