Type what you have

Ingredients

• ✓ coffee
• yellow onion
• beef chuck roast
• tomato
• beef broth
• green chile
• jalapeno pepper
• garlic
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
2. 2 Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
3. 3 Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
4. 4 Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

By rknotthere

Ingredients

• ✓ coffee
• oil
• ham steak
• salt

Instructions

1. 1 Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

By Norma

Ingredients

• ✓ coffee
• chuck roast
• garlic
• water
• cornstarch

Instructions

1. 1 Using a sharp knife, make five deep slits around the top and side of roast. Push one garlic clove into each slit.
2. 2 Place roast in a slow cooker and pour coffee over top. Cover and cook on Low until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C), 6 to 8 hours.
3. 3 Transfer roast to a serving platter. Pour drippings into a small saucepan over medium-low heat. Whisk water and cornstarch together in a small bowl; slowly pour into drippings and cook, stirring constantly, until thickened, 3 to 5 minutes. Serve with roast.

By karela

Ingredients

• ✓ coffee
• ketchup
• brown sugar
• cider vinegar
• worcestershire sauce
• vegetable oil
• cayenne pepper

Instructions

1. 1 Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
2. 2 Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

By xvc

Ingredients

• ✓ coffee
• pork butt roast
• salt
• pepper
• beef broth

Instructions

1. 1 Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
2. 2 Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
3. 3 Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.

By SgtRock

Ingredients

• ✓ coffee
• beef brisket
• ketchup
• cola
• worcestershire sauce
• yellow mustard
• liquid smoke
• brown sugar

Instructions

1. 1 Place beef brisket in a large slow cooker, fat-side up. Pour coffee over brisket. Cover the slow cooker. Cook on Low for 24 hours.
2. 2 Meanwhile, combine ketchup, cola, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
3. 3 Discard any fat from brisket. Pull or shred brisket using two forks; pour sauce over brisket, stirring to evenly coat. Cook on Low, 1 hour more.

By Ly

Ingredients

• ✓ coffee
• beef chuck roast
• worcestershire sauce
• steak seasoning
• olive oil
• beef bouillon
• tomato sauce
• oregano

Instructions

1. 1 Rub chuck roast with 1 tablespoon Worcestershire sauce; sprinkle Montreal-style steak seasoning all over roast.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add roast; sear until browned, about 5 minutes per side. Transfer roast to a slow cooker.
3. 3 Dissolve bouillon cube in coffee; pour over roast. Pour tomato sauce over roast; season with oregano, and drizzle with remaining 2 teaspoons Worcestershire sauce. Cover slow cooker.
4. 4 Cook on Low until roast is tender, 8 to 10 hours.

By crancherry

Ingredients

• ✓ coffee
• soy sauce
• brown sugar
• cooking sherry
• olive oil
• chicken leg
• black pepper

Instructions

1. 1 In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
2. 2 Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
3. 3 Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

By David Yee

Ingredients

• ✓ coffee
• onion
• bacon
• turnip green
• balsamic vinegar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Cook onion and bacon in a large skillet over medium heat, covered, turning occasionally, until onion is translucent and bacon is evenly browned, 8 to 10 minutes.
2. 2 Add turnip greens to the skillet, a handful at a time if necessary; cook until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and black pepper.
3. 3 Taste cooking liquid; adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes.
4. 4 Uncover skillet; cook until liquid has reduced and greens are tender, about 10 minutes more.

By MitchJGray

Ingredients

• ✓ coffee
• butter
• chuck roast
• butter
• salt
• onion
• mushroom
• cornstarch

Instructions

1. 1 Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
2. 2 In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
3. 3 Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
4. 4 To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.

By Arrianna and Tom

Ingredients

• ✓ coffee
• tomato
• porter-style beer
• tomato paste
• beef broth
• brown sugar
• chili sauce
• jalapeno pepper
• cumin
• cocoa powder
• ancho chile powder
• oregano
• cayenne pepper
• coriander
• salt
• vegetable oil
• ground beef
• onion
• garlic
• cornmeal

Instructions

1. 1 Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
2. 2 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
3. 3 Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
4. 4 Reduce heat to Low and cook for 2 hours.

By Bob

Ingredients

• ✓ coffee
• beef brisket
• bacon
• salt
• butter
• garlic
• shortening
• fatback
• sweet potato
• olive oil
• horseradish

Instructions

1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM

Ingredients

• ✓ coffee
• cooking spray
• irish soda bread
• water
• instant espresso powder
• brown sugar
• milk
• egg
• vanilla extract
• salt
• sugar

Instructions

1. 1 Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
2. 2 Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
3. 3 Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

By Rebekah Rose Hills

Ingredients

• ✓ coffee
• water
• salt
• french onion soup mix
• onion
• garlic
• worcestershire sauce
• beef rib roast
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
4. 4 Place roast into preheated oven and bake for 1 hour.
5. 5 Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.

By Digame1129

Ingredients

• ✓ coffee
• pork shoulder
• garlic
• onion
• worcestershire sauce
• liquid smoke
• red pepper flake
• salt
• black pepper
• barbecue sauce
• sandwich bun

Instructions

1. 1 Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
2. 2 Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
3. 3 Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
4. 4 Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
5. 5 Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.

By JOYCE

Ingredients

• ✓ coffee
• picnic ham
• sea salt
• brown sugar
• sorghum syrup
• brown mustard
• brandy
• mustard
• cinnamon
• nutmeg
• ginger
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
3. 3 Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
4. 4 Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.

By FMcLellen

Ingredients

• ✓ coffee
• olive oil
• beef sirloin tip roast
• onion
• garlic
• water
• beef bouillon
• basil
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Heat oil in a stock pot over medium heat. Sear roast in hot oil until slightly browned, about 2 minutes per side. Transfer roast to a plate.
2. 2 Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.
3. 3 Return roast to the pot; pour coffee and 1 1/2 cup water over top. Add bouillon, basil, salt, and pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until meat is falling apart, 2 to 3 hours.
4. 4 Transfer roast to a serving dish and cover with a lid or aluminum foil. Discard basil leaves. Keep broth in the pot over medium heat.
5. 5 Whisk flour and remaining 1/2 cup water together in a bowl until smooth; slowly whisk into broth until gravy is smooth and somewhat clear. Taste and adjust salt as needed.
6. 6 Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.

By Laura Tanner-Humphreys

Ingredients

• ✓ coffee
• beef stew meat
• all-purpose flour
• vegetable oil
• potato
• carrot
• onion
• tomato
• onion soup mix
• beef bouillon
• soy sauce
• mustard

Instructions

1. 1 Coat beef thoroughly with flour.
2. 2 Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
3. 3 Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 5 hours.

By Jill Brune Lash

Ingredients

• ✓ coffee
• garlic
• cola-flavored carbonated beverage
• rice vinegar
• ketchup
• black pepper
• salt
• rosemary
• hot sauce
• beef skirt steak
• salt
• cayenne pepper

Instructions

1. 1 Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
2. 2 Unroll skirt steak and cut into 6-inch lengths with the grain, using kitchen scissors. Submerge meat totally in the marinade; place a piece of plastic wrap onto the meat and marinade surface. Marinate 8 to 12 hours in the refrigerator or overnight.
3. 3 Preheat an outdoor grill for medium-high heat.
4. 4 Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
5. 5 Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
6. 6 Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

By John Mitzewich

Ingredients

• ✓ coffee
• green bell pepper
• ground beef
• sausage
• olive oil
• onion
• garlic
• chili bean
• green chile
• cocoa powder
• cumin
• chili powder
• tomato
• water
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place green bell pepper on the prepared baking sheet.
3. 3 Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
4. 4 Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
5. 5 Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
6. 6 Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
7. 7 Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.

By kaylabneedham

Ingredients

• ✓ coffee
• coleslaw mix
• brown sugar
• cayenne pepper
• nutmeg
• allspice
• cinnamon
• pork shoulder
• molasses
• barbecue sauce
• molasses
• brown sugar
• mustard
• cayenne pepper
• hoagie bun
• onion
• jalapeno pepper
• pepperoncini pepper
• red onion
• mayonnaise
• lemon
• red wine vinegar
• garlic
• mustard
• sugar
• salt
• onion
• lemon pepper
• pork
• salt
• black pepper
• garlic
• onion

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
4. 4 Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
5. 5 Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
6. 6 Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
7. 7 Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

By Allrecipes

Ingredients

• ✓ coffee
• green onion
• turmeric
• coconut cream
• oyster mushroom
• shiitake mushroom
• kitchen string
• cheesecloth
• bay leaf
• black peppercorn
• garlic
• shallot
• garlic
• chicken leg quarter
• coconut oil
• brown sugar
• soy sauce
• cane vinegar

Instructions

1. 1 Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
2. 2 Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
3. 3 Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
4. 4 Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
5. 5 Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

By Yana Gilbuena

Ingredients

• ✓ coffee
• hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cocoa powder
• cumin seed
• chili powder
• brown sugar
• beef broth
• tomato paste
• dark beer
• tomato
• beef sirloin
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99

Ingredients

• ✓ coffee
• habanero pepper
• serrano pepper
• anaheim chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• wasabi paste
• cumin
• brown sugar
• chili powder
• tomato paste
• dark beer
• beef broth
• tomato
• garlic
• onion
• pork sausage
• ground beef
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.
2. 2 Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.
3. 3 While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.
4. 4 Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.
5. 5 Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.

By Aaron Christophersen

Ingredients

• ✓ coffee
• black pepper
• salt
• cinnamon
• paprika
• paprika
• coriander
• cumin
• chipotle pepper
• oregano
• brown sugar
• bitters
• soy sauce
• liquid smoke
• tomato paste
• dark beer
• corn kernel
• pumpkin
• tomato
• garlic
• jalapeno pepper
• yellow onion
• oyster mushroom
• cremini mushroom
• olive oil
• jackfruit
• pinto bean
• kidney bean
• black bean

Instructions

1. 1 Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
3. 3 Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

By Buckwheat Queen

Ingredients

• ✓ coffee
• coffee liqueur
• tequila
• whipped topping
• cinnamon
• cocoa powder

Instructions

1. 1 Pour the coffee into a mug. Stir in the coffee liqueur and tequila. Garnish with whipped topping, cinnamon, and cocoa powder.

By OLIVIANOVA

Ingredients

• ✓ coffee
• sugar
• water
• coffee liqueur
• whipped cream

Instructions

1. 1 Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon whipped cream gently on top of the coffee.

By suesue

Ingredients

• ✓ coffee
• powdered sugar
• cocoa powder
• cinnamon
• chili powder
• half-and-half creamer
• whipped cream
• cinnamon

Instructions

1. 1 Combine powdered sugar, cocoa powder, cinnamon, and chili powder in the bottom of a mug.
2. 2 Pour hot coffee on top and stir until dissolved. Pour in half-and-half creamer and stir.
3. 3 Top with whipped cream and sprinkle with cinnamon, if desired.

By Chef Mo

Ingredients

• ✓ coffee
• brownie mix
• vegetable oil
• egg
• water
• heavy cream
• sugar
• cinnamon
• red chile pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
2. 2 Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
4. 4 Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
5. 5 Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

By chefspecialty

Ingredients

• ✓ coffee
• cajeta
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• butter
• sugar
• egg
• milk
• evaporated milk
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
2. 2 Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
3. 3 Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
4. 4 Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
5. 5 Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
6. 6 Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
7. 7 Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
8. 8 Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.

By gem