Cowboy Coffee Chili-Mac Recipe

Name: Cowboy Coffee Chili-Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Combine all the ingredients and set aside.
2
Drain and rinse the soaked beans.
3
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.
4
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.
5
Add the onion, green pepper, garlic, and serrano to the pot and saute until the onions soften.
6
Add the 2 tablespoons coffee rub, the cumin and cayenne and stir well.
7
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.
8
Add the cooked beans, brewed coffee and agave nectar and simmer another ten minutes.
9
Add the cooked pasta and serve with the garnish if desired.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Coffee rub ( makes 4 tablespoons), 1 tablespoon plus 1 teaspoon very finely ground coffee, 1 tablespoon salt, 2 teaspoons ancho chili powder, and more.

Yes, Cowboy Coffee Chili-Mac falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cowboy Coffee Chili-Mac

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