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Chameleon Cold-Brew Red Eye Texas Chili

Chameleon Cold-Brew Red Eye Texas Chili with Chameleon Cold-Brew Black Coffee Concentrate

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
  • 1/8 cup corn masa
  • 2 TBSP 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
  • 2 TBSP sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 2 tsp cumin
  • 1/4 tsp allspice

Toppings:

  • avocado
  • diced onion
  • lime
  • cilantro
  • cotija or jack cheese
  • fresh tortillas
  • Optional: Fritos
Instructions
  • Toast chilies in pan over medium heat until aromatic.
  • Cover with water and let sit for 30 minutes to soften.
  • Meanwhile, cut beef into 2” chunks and toss with corn masa.
  • Add 1 tablespoon oil to a new pan. Over medium-high heat, sear one side of 1/2 your beef chunks, about 5 minutes. Repeat with remaining beef.
  • Place your seared meat into your crock pot.
  • Reduce heat to medium and add onion and garlic.
  • Cook for about 8 minutes until onions are translucent and a little golden.

Author: Chameleon Crew

Published on 11/02/2016
Chameleon Cold-Brew Red Eye Texas Chili with Chameleon Cold-Brew Black Coffee Concentrate

Recipe Details

Prep Time

00:45

Cook Time

05:00

Total Time

06:00