Coffee Rub Beef Chili

Ingredients

Coffee Rub

• 2 tablespoons finely ground coffee
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Chili

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons neutral oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 chipotle peppers in adobo, finely chopped
• 1 tablespoon adobo sauce
• 2 cups beef broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• Salt, to taste

Cookware

• Cast iron Dutch oven (recommended)
• Heavy-bottomed pot if substituting

Instructions

1. Mix all coffee rub ingredients in a small bowl.
2. Toss beef with the rub until evenly coated.
3. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches until deeply seared. Remove.
4. Lower heat to medium. Add onion and cook until softened. Stir in garlic, tomato paste, chipotle, and adobo sauce.
5. Deglaze with beef broth, scraping up browned bits.
6. Add tomatoes, beans, and beef. Bring to a gentle simmer.
7. Partially cover and cook 60–70 minutes, stirring occasionally, until the beef is very tender.
8. Shred the beef: Use two forks to gently pull the beef into coarse shreds directly in the pot.
9. Stir in vinegar, adjust salt, and rest 5–10 minutes before serving.