Coffee Spiced Chili Recipe | Cozy, Bold & Perfect for Game Day

Our first 3 recipes (happy hamburger, happy ice cream sandies, and happy rubbed wings) were such a hit that we reached back out to @chefsarahmick to whip up a few more with cozy winter vibes.

Some recipes feel like a hug in a bowl — and this Coffee-Spiced Chili is exactly that. Rich, warming, deeply flavorful, and made even better with happy® ground coffee, this is the kind of meal that fills your home with incredible smells and brings everyone back for seconds. It’s perfect for a friendly gathering around the big game or as a side dish to your summer bbq.

Coffee-Spiced Chili Recipe

Ingredients

3 celery stalks, sliced
3 carrots, sliced into half-moons
1 yellow onion, diced
4 Tbsp butter
4 garlic cloves, minced
4 Tbsp tomato paste
2 lbs ground beef (skip this and add another variety or two of beans for the vegetarians among us)
2 Tbsp happy® ground coffee
2 tsp salt
½ tsp black pepper
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp unsweetened cocoa powder
2 tsp oregano
1 tsp paprika
½ tsp smoked paprika
¼ tsp cayenne pepper
2 (15-oz) cans red kidney beans, drained
1 (28-oz) can fire-roasted tomatoes
2 cups beef broth (chicken or veggie also works just fine)
1 tsp apple cider vinegar

Method

Start with the base.
Place a large pot or Dutch oven over low to medium heat and add the butter. Allow it to melt fully, coating the bottom of the pot.
Cook the vegetables low and slow.
Add the sliced celery, carrots, and diced onion to the pot. Stir to coat everything evenly in butter. Let the vegetables cook gently for about 20 minutes, stirring occasionally, until they are soft, fragrant, and slightly sweet. This slow cook builds flavor from the very beginning.
Add the garlic.
Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let it brown.
Bloom the tomato paste.
Add the tomato paste to the pot and stir until all the vegetables are well coated. Cook for 3–4 minutes, stirring frequently, until the tomato paste darkens slightly in color. This step deepens the chili’s flavor and removes any raw tomato taste.
Brown the beef separately.
While the vegetables cook, heat a separate pan over medium heat. Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
Combine the base and the beef.
Add the cooked ground beef to the pot with the vegetables and tomato paste. Stir to combine everything evenly.
Add the spices and coffee.
Sprinkle in the happy ground coffee, salt, pepper, chili powder, cumin, cocoa powder, oregano, paprika, smoked paprika, and cayenne pepper. Stir thoroughly so the spices and coffee coat the beef and vegetables evenly. Let this cook for 1–2 minutes to allow the flavors to bloom.
Add beans, tomatoes, and broth.
Stir in the drained kidney beans, fire-roasted tomatoes (with their juices), and beef broth. Mix well to combine.
Simmer and let it work its magic.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally. This is where everything comes together — the chili thickens, the flavors deepen, and the coffee quietly does its thing in the background.
Finish with brightness.
Remove the pot from the heat and stir in the apple cider vinegar. This small step adds balance and lifts all the rich flavors.

Why Coffee Belongs in Chili

Much like cocoa powder, coffee doesn’t overpower the flavor of this chili — instead, it adds depth, warmth, and complexity. It rounds out the spices, enhances the savory notes, and makes the chili feel fuller and more satisfying. It’s one of those “you can’t quite put your finger on it, but it’s amazing” ingredients.

A Bowl Full of Happy

This is the kind of recipe you make on a winter weekend afternoon, knowing it’ll feed people you love (including you) and carry you through a busy week. Serve with cornbread, tortilla chips, or just a big spoon and a cozy blanket. happy®, simmered slowly.