Chameleon Cold-Brew Red Eye Texas Chili

Combine the bold flavors of cold brew coffee and the savory elements of chili for a hearty and smoky dish with our Chameleon Cold-Brew Red Eye Texas Chili recipe.

Ingredients

  • 6 Guajillo chilies
  • 6 Ancho chilies
  • 1 Arbol chili
  • 2 pounds boneless beef chuck
  • 18 cup corn masa
  • 2TBSP olive or avocado oil
  • 1 yellow or brown onion, diced (about 2 cups)
  • 8 cloves garlic, minced
  • 1 can (12 oz) Mexican beer
  • 12 oz Chameleon Cold-Brew Black Coffee Concentrate
  • 2TBSP sea salt
  • 12 tsp black pepper, freshly cracked
  • 2 tsp cumin
  • 14 tsp allspice
  • Toppings:
  • avocado
  • diced onion
  • lime
  • cilantro
  • cotija or jack cheese
  • fresh tortillas
  • Optional: Fritos

Preparation

  1. Toast chilies in pan over medium heat until aromatic.
  2. Cover with water and let sit for 30 minutes to soften.
  3. Meanwhile, cut beef into 2” chunks and toss with corn masa.
  4. Add 1 tablespoon oil to a new pan. Over medium-high heat, sear one side of 12 your beef chunks, about 5 minutes. Repeat with remaining beef.
  5. Place your seared meat into your crock pot.
  6. Reduce heat to medium and add onion and garlic.
  7. Cook for about 8 minutes until onions are translucent and a little golden.

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