Venison Chili Recipe with Black Powder Coffee Coldbrew Concentrate – C4
For years we have added coffee to our chili to add a depth of flavor. Now that we have our own coffee roasting business, i didn’t understand the flavor difference of adding a nice dark roasted Sumatra or Sulawesi vs a lighter roasted Colombian. Wow. Experiment for your self or use the C4 Concentrate to maximize the flavor.
1 hr 40 minutes (or crockpot for 4-6 hrs)
- 1 1⁄2 lbs ground venison
- 1 medium onion, chopped (sweet if you can find them)
- 1 medium green pepper, chopped
- 32 ounces red kidney beans
- 28 ounces tomato paste
- 14 1⁄2ounces diced tomoatoe (chili style)
- 3 tablespoons chili powder
- 1 teaspoon salt (grey Mediterranean is best)
- 1 bay leaf, broken in half
- 1⁄4 teaspoon paprika (can use smoked paprika for extra depth of flavor)
- 1⁄4 teaspoon cayenne (add a little Red Hot too)
- 4 tablespoons ground cumin
- 1/8 tsp cinnamon
- fresh ground pepper
- 1 cup water
- 1/2 cup C4 Coffee Concentrate (or black coffee, darker roasted beans from Indonesia)
- Brown the venison in a stock pot (I use non-stick).
- Add onion and pepper, saute until slightly soft, about 5-10 minutes.
- Add remaining ingredients, cover, and simmer for 1.5 hours.
- I prefer shredded sharp cheddar cheese and sometimes from long-grain rice
The Southern Star Cask Strength Bourbon Infused coffee is here!
Southern Star is a Statesville, NC distillery that has opened this year (2017). By partnering with a local small business, Black Powder was able to infuse coffee with many different variations of the bourbon whiskey. Then finding the right one to make an outstanding product.
This bourbon is made from high rye in open vats, in addition to how the pioneers did in the exact same spot in Statesville, North Carolina. This technic drive a stronger flavor profile in the bourbon, along with the cask aging to made a perfect fluid. This provides an integration into the green coffee. Black Powder selects Costa Rican Tarrazu Region beans for this process. Due to this process it allows the beans and the bourbon to age together, before a methodical roasting profile. Furthermore, alcohol evaporates at 174F and we roast at 435F making the product alcohol free in the process, but FULL OF FLAVOR.
This will be limited stock for the processing time is long and the bourbon is scarce.
To learn more visit here.
Something We Were Waiting To Tell You
So in this edition of the Roasting Log, we have added a new page under “Responsibly Harvested.” We have done this to communicate the new arrivals of coffee and what is no longer on our shelves. As a fresh crop roaster, we are constantly varying our single origin beans which impacts our blends. Lots of people ask “What’s New,” for us there are so many changes during crop cycles that it is difficult to communicate them to our costumers. This is why we have added the page “On the Roasting Log.”
Each crop cycle is four to eight weeks and all beans have different outcome each time. It takes a lot of work in sample roasting to pick the right ones for taste. We normally are able to pick one of three options on samples. Now thankfully the entire markets has become more transparent on farm names to allow us to provide confidence in our selections. As always, try new things and see the variety available in craft coffee. Never settle for lack of variety in life.
The taste in the variety of coffee is maximized when you drink Black Coffee. But the beans can handle some additives like cream and sugar to find your perfect brew.