Coffee-Rubbed Brisket and Black Bean Chili
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Serves: 10-12
For a crowd-pleasing party dish, first cook up Matt Abdoo’s coffee-rubbed brisket, then add it to spicy black bean chili. Try the brisket on its own too. The coffee-rubbed brisket is also great in sandwiches.
Brisket
What You'll Need
- Ground Instant Coffee | 4 Tbsp.
- Kosher Salt | 5 Tbsp.
- Butcher Cut (coarsely ground) Black Pepper | 1 cup
- Granulated Garlic | 5 Tbsp.
- Granulated Onion | 2 Tbsp.
- Brisket | 5 pounds
Method
Preheat oven to 250 degrees F. Combine all dry ingredients and mix. Generously season the beef brisket on all sides with coffee rub and let marinate for 20 minutes. Place the brisket a sheet pan with a wire rack and slow cook in the oven until the internal temperature reaches 155 degrees F. Wrap the entire brisket in foil and return to the oven until the internal temperature reaches 198-203 F. Remove brisket from oven and allow to cool at least overnight in the foil in the refrigerator or until ready to make the chili.
Chili
What You'll Need
- Smoke Bacon, medium diced | 7 slices
- White Onions, medium diced | Qty 2
- Garlic, minced | 7 cloves
- Cooked Coffee Brisket, diced into small pieces | 2 1/2 pounds
- Worcestershire Sauce | 2 Tbsp.
- Ground Cumin | 1 Tbsp.
- Chili Powder | 1 Tbsp.
- Hot Hatch Powder | 1 tsp.
- Salt | 2 Tbsp.
- Black Pepper | 2 tsp.
- Allspice | 1/2 tsp.
- Oregano | 1/2 tsp.
- Ground Coriander | 1/2 tsp.
Method
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Recipe Component 3
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