Lavazza Series 2015: Chocolate Espresso Chili

Course Main
Cuisine Canadian
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 10 -12
Author Valerie Lugonja


  • 4 small squash , tops slices off and reserved, completely seeded and cleaned
  • 1 whole Pasilla chilie , seeded, and torn into rough 1-inch pieces
  • 1 whole Guajillo chile , seeded, and torn into rough 1-inch pieces
  • 1 whole Morita chile , seeded, and torn into rough 1-inch pieces
  • 1.5 kilo hamburger
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion , diced fine (about 1 cup)
  • 2 stalks celery , diced (about 1/2 cup)
  • 2 carrots , diced (I cup or so)
  • 4 cloves garlic , minced (about 1/4 cup)
  • 2 teaspoons dried oregano leaves
  • 1 litre organic chicken broth

Spice Mix

  • 2 teaspoons whole cumin seeds , toasted, then ground
  • 3/4 teaspoon whole coriander seeds , toasted, then ground
  • 1 whole clove , toasted and ground
  • 1 tablespoon extra-finely ground espresso coffee
  • 60 g or 2 ounces chopped unsweetened chocolate
  • 1 tablespoon capers
  • 1 teaspoon soy sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 large can red kidney beans
  • 1 350 g jar homemade oven-roasted tomatoes
  • 2 tablespoons cider vinegar , plus more to taste
  • 2 tablespoons calvados
  • 2 tablespoons dark brown sugar or Molasses
  • 300 g shredded coffee cheese

For the Garnish (all suggestions optional)

  • Green onion , finely sliced
  • Toasted Coffee Chili Pumpkin Seeds


Roast Squash

  1. Preheat oven to 500F; prepare baking sheet with parchment paper and roast individual squash for 30-45 minutes, until caramelized and set aside to cool
  2. Roast “lids” for 15-20 minutes, until cooked; set aside to cool

Fry Hamburger

  1. In heavy skilled, brown hamburger well (about 8-10 minutes, stirring often); season with salt and pepper
  2. Strain fat off beef; set aside both

Prepare Thermomix Chocolate Espresso Chili Spice Paste:

  1. Toast dried chiles in heavy skillet over medium-high heat, stirring constantly, until slightly darkened with strong roasted aroma (1 to 2 minutes); set aside
  2. Toast cumin, coriander and clove for 8 minutes Varoma at speed 2 in the Thermomix bowl
  3. Mill to crush for 5 seconds at speed 10 four times, or until desired fineness is achieved: remove from bowl and set aside
  4. Scale 40g beef fat (drained off of fried hamburger) and toasted dried chiles (about 20g) into TM bowl; cook to soften for 4 minutes at 100C speed 2
  5. Scrape down sides of the bowl; add capers, soy sauce and tomato paste
  6. Scale in 60g chocolate, 10g non-instant espresso powder, and add toasted ground spices; grind for 3 seconds on speed 10 to grate chocolate; scrape down sides of the TM bowl
  7. Puree from speeds 5-10 for 15 seconds, then 3 seconds at speed 10 for 2 more times, until a thick smooth paste is formed; set aside

Putting it all together:

  1. Using the same heavy skillet over high medium high heat; saute onion, celery and carrot until well browned using beef fat as needed
  2. Add 1/2 cup chicken broth to deglaze pan; add garlic, oregano and cook, stirring until fragrant and pan deglazed (2-3 minutes)
  3. Add half of Chocolate Espresso Chile Paste to vegetable mixture and mix well to combine; add fried hamburger
  4. Add chicken stock, beef, and bay leaves; simmer, scraping bottom of pan to loosen browned bits (at this point, I had to use a dutch oven)
  5. Reduce heat to lowest possible setting, add beans, tomatoes and cider vinegar; cook with cover slightly ajar until broth is rich and lightly thickened (2 to 3 1/2 hours longer)
  6. Add calvados and brown sugar or molasses, if desired; stir to combine
  7. Season to taste with salt, ground black pepper, and additional vinegar, as necessary
  8. Pack each individual squash with chile for service; place on “lid”
  9. Serve with garnishes