Chili Ala Capt. James Mcdonnell

This is a working cop’s chili, attributed to Captain James McDonnell, and the secret-weapon ingredient is a tablespoon of instant coffee stirred into the simmer. Coffee in chili is one of those old chili-cookoff tricks that adds bitter depth without anyone tasting the coffee itself. It just makes the whole pot read meatier and more complex.

The meat mix is the other smart move. A pound of mild Italian sausage plus a pound of ground beef chuck gives you fennel and garlic notes layered over straight beefy richness. Two flavor profiles for the price of one.

The two-bean approach is unusual but effective. Drained kidney beans add chunky texture, while refried beans melt into the broth and thicken it the way roux would thicken a stew. You end up with a chili that’s saucier and richer than the standard one-can version.

A quarter hour past an hour is the simmer time. Long enough to break down the tomato paste, marry the spices, and tenderize the meat. The beans go in last so they don’t turn mushy.

Pro Tips

• Brown the meat in batches and pour off most of the fat. Italian sausage releases a lot.
• Use freshly ground cumin if possible, the spice blooms more aggressively than pre-ground.
• Top with grated Monterey Jack and chopped scallions as the recipe suggests, or add sour cream and pickled jalapeños diner-style.
• Leftover chili is better the next day. The flavors keep developing in the fridge.

Variations

• Stir in canned or frozen corn for a sweeter contrast, as noted in the original recipe.
• Sub black beans for kidney beans for a slightly earthier profile.
• Spoon over baked potatoes or use as the base of a chili dog for game-day duty.