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Thought the coffee in my chili swap was nonsense until a snowed-in night in Duluth
My neighbor Bev swore that a splash of leftover morning coffee makes chili taste deeper, and I figured she was just trying to use up her pot back in November. Then a storm dropped 11 inches on Duluth and I had no broth, so I poured in about a cup of cold coffee instead, along with the usual can of crushed tomatoes. It came out smoother and less acidic, almost like it had simmered all day, and my husband went back for a third bowl, which never happens. Now I keep a half cup in the fridge for chili and for a pot of black beans, but it has to be plain, the flavored creamer kind ruined a batch. Has anyone tried it in a beef stew, or is that pushing it too far?
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