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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
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
- 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)
- Drain and rinse the soaked beans.
- 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.
- 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.
- Add the onion, green pepper, garlic, and serrano to the pot and saute until the onions soften.
- Add the 2 tablespoons coffee rub, the cumin and cayenne and stir well.
- 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.
- Add the cooked beans, brewed coffee and agave nectar and simmer another ten minutes.
- Add the cooked pasta and serve with the garnish if desired.
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Recipe with Coffee