As the weather cools, my family’s chili routine returns. It’s hearty and restorative on a cold, gray afternoon. I make big pots that we eat for days, with cornbread or flour tortillas on the side.
But a while ago, I made a batch of chili that tasted flat, and I couldn’t quite figure out how to enliven it—my usual tricks of adding a little vinegar or Maggi sauce weren’t doing the job. That’s when I had a brainstorm that launched a totally new habit, one that works so well I don’t think I’ll ever stop.
Credit: Simply Recipes / Kahlua
Why I Add Coffee Liqueur to Chili
My unexpected chili addition, an ingredient often found in cocktails, stemmed from having an overstuffed liquor cabinet. I’ve been trying to winnow it down for ages. We don’t even drink anymore, but I hung onto a few bottles of booze for baking and such. That includes a coffee liqueur (in this case, Kahlua) that was left over from a long-ago party.
It worked wonders. The underwhelming pot of chili became complex and smooth where it once had been one-note and sharp. The hint of sweetness offset the chiles, and the roasty coffee notes added depth. The echo of booze was just a whisper, a fleeting wink. I was hooked. I put a splash in my baked beans now, too.
How To Add Coffee Liqueur to Chili
I add about one tablespoon of Kahlua per quart of chili. Use some restraint, as Kahlua is sugary. We’re not making an espresso martini here. I add it at the beginning of the simmer for a more subtle flavor or in the last 10 minutes if I want the hint of booze to be more apparent.
It makes vegetarian chili taste meatier and beef chili beefier. Any chili with what I’d call a big bottom—dark, robust, packed with meat or beans—would benefit from a little Kahlua. Think chili con carne, not white chicken chili. I make Cincinnati chili from time to time, and that’s an instance when I wouldn’t add Kahlua—it’s a highly specific style of chili that’s plenty flavorful on its own.
I only have a few tablespoons left in my bottle, after which I may have to buy a new one to gear up for chili season.
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