In a large skillet, brown meat in oil while crumbling with a wooden spoon. Season with salt and pepper. Add onion, garlic, pepper and spices and cook for 2 minutes. Deglaze with coffee. Bring to a boil and transfer pork mixture into slow cooker. Add beans and tomatoes and mix thoroughly.
Cover and cook on High for 4 hours or Low for 8 hours. It can be maintained on Warm for up to 4 hours. Adjust the seasoning. Serve with sour cream, rice or pasta, if desired.
NOTE FROM RICARDO
Coffee adds depth to the chili’s flavour.