Jennas Mocha Chili Food

JENNA'S MOCHA CHILI

Steps:

• Brown the hamburger in a heavy bottomed pan, stirring frequently. Add onion and garlic and saute until garlic is fragrant, about 30 seconds longer.
• Drain Grease. Mix all other ingredients together. Simmer for 1 hour on the stove top or put into a slow cooker on high for 3 hours or low for 6 hours.
• Serve with rice or over cornbread.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

NO-CHURN MOCHA AFFOGATO

Steps:

• Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
• Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
• Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
• Cover and freeze until completely set, at least 4 hours or preferably overnight.
• To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.

CHIPOTLE CHILI-SPIKED MOCHA SLUSH

Steps:

• In 2-cup glass measure stir together hot chocolate mix, coffee crystals, chili powder and ground cinnamon.
• Stir in hot water until combined.
• Pour into ice cube tray. Freeze until firm.
• In blender container combine chocolate ice cubes, ice cream and half-and-half. Cover and blend until smooth.
• Pour into glasses.
• Serve immediately topped with whipped cream and cinnamon, if desired.