Cowboy Coffee Chili-Mac

April 19, 2011


Author Notes: My mom made coffee in a Pyrex coffee pot and then later in an electric percolator. If the coffee pot broke or later if power went out she would make "cowboy" coffee - coffee grounds boiled in a pot ,in order to get her fix. I have done the same, pre-generator days. So when I cooked the beans for this chili, I did them "cowboy" style by adding finely ground coffee beans to the water and pintos. inpatskitchen

Serves: 6

Ingredients

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

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)
In This Recipe

Directions

Coffee rub ( makes 4 tablespoons)

  1. Combine all the ingredients and set aside.

For the Chili-Mac

  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.

More Great Recipes:
Stew|Chili|Pasta|Bean|Vegetable|Coffee|Cumin|Make Ahead|Fall|Winter

Reviews (6) Questions (0)

6 Reviews

checker April 21, 2011
This is the kind of home-cooking that I relish. Beautiful! I'll run this by my dinner companion and report back to you if it is made. Sounds great!
 
Author Comment
inpatskitchen April 21, 2011
Thanks checker...I hope you enjoy!
 
Sagegreen April 20, 2011
This sounds wonderful. I look forward to trying out this savory recipe maybe midday or else with decaf!
 
Author Comment
inpatskitchen April 21, 2011
Thanks! I, unfortunately, don't have decaf in the house...
 
boulangere April 19, 2011
This sounds fantastic!
 
Author Comment
inpatskitchen April 19, 2011
Thanks boulangere!! I'll probably be awake all night!