Chameleon Cold-Brew Red Eye Texas Chili

Ingredients
  • 6 Guajillo chilies
  • 6 Ancho chilies
  • 1 Arbol chili
  • 2 pounds boneless beef chuck
  • 1/8 cup corn masa
  • 2 tablespoons olive or avocado oil
  • 1 yellow or brown onion, diced (about 2 cups)
  • 8 cloves garlic, minced
  • 1 can (12 ounces) Mexican beer
  • 12 ounces Chameleon Cold-Brew Organic Black Coffee Concentrate
  • 2 tablespoon sea salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 2 teaspoon Cumin
  • 1/4 teaspoon 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.
Published on 11/02/2016

Recipe Details

Prep Time

00:45

Cook Time

05:00

Total Time

06:00