Cowboy Coffee Chili-Mac

Coffee rub ( makes 4 tablespoons)

• 1 tablespoon plus 1 teaspoon very finely ground coffee
• 1 tablespoon salt
• 2 teaspoons ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon paprika

1. Combine all the ingredients and set aside.

For the Chili-Mac

• 2 cups dried pinto beans, soaked overnight
• water for cooking beans
• 2 teaspoons finely ground coffee beans
• 1 pound beef chuck roast, diced in 3/4 inch cubes
• 1 tablespoon olive oil
• 2 teaspoons plus 2 tablespoons of the coffee rub
• 1 medium onion, diced
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 1 tablespoon finely diced serrano pepper
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 14.5 ounces canned tomatoes with the juice
• 12 ounces tomato or vegetable juice
• 1.5 cups water
• 1/2 cup brewed coffee
• 1 tablespoon agave nectar
• 1 cup dried, small shaped pasta, cooked according package directions
• green onion, sour cream and/or grated cheese for serving (optional)

1. Drain and rinse the soaked beans.
2. Cook the beans and the 2 teaspoons finely ground coffee beans in enough water to cover them by about 3 inches for about an hour or until tender. Drain and set aside.
3. Season the chuck cubes with 2 teaspoons of the coffee rub in a dutch oven or soup pot, browning them well in the olive oil.
4. Add the onion, green pepper, garlic, and serrano to the pot and saute until the onions soften.
5. Add the 2 tablespoons coffee rub, the cumin and cayenne and stir well.
6. Crush the canned tomatoes and add them along with the tomato juice and water. Bring to a boil and simmer all for about 45 minutes until the beef is tender.
7. Add the cooked beans, brewed coffee and agave nectar and simmer another ten minutes.
8. Add the cooked pasta and serve with the garnish if desired.